Abstract
The evidenced relevance of dietary fibers (DF) as functional ingredients shifted the research focus towards their incorporation into gluten-free (GF) bread, aiming to attain the DF contents required for the manifestation of health benefits. Numerous studies addressing the inclusion of DF from diverse sources rendered useful information regarding the role of DF in GF batter’s rheological properties, as well as the end product’s technological and nutritional qualities. The presented comprehensive review aspires to provide insight into the changes in fiber-enriched GF batter’s fundamental rheological properties, and technological, sensory, and nutritional GF bread quality from the insoluble and soluble DF (IDF and SDF) perspective. Different mechanisms for understanding IDF and SDF action on GF batter and bread were discussed. In general, IDF and SDF can enhance, but also diminish, the properties of GF batter and bread, depending on their addition level and the presence of available water in the GF system. However, it was seen that SDF addition provides a more homogenous GF batter structure, leading to bread with higher volumes and softer crumb, compared to IDF. The sensory properties of fiber-enriched GF breads were acceptable in most cases when the inclusion level was up to 7 g/100 g, regardless of the fiber type, enabling the labeling of the bread as a source of fiber.
Highlights
While the application of predominantly Insoluble dietary fiber (IDF), namely bamboo, pea, and oat fibers, derived similar or higher crust lightness compared to the control GF bread, Soluble dietary fiber (SDF) use, namely Nutriose®® polydextrose and inulin-type fructans, led to a significant decrease in crust lightness, attributed to the promoted generation of the precursors included in the Maillard reactions [20,77,109]
The determination of pertinent values for all fundamental rheological parameters that will enable the production of GF bread with the desired quality still represents a major challenge, and fiber inclusion makes this task even more complex
Increased specific volumes and softer GF bread crumb can be attained, with this enhancement more pronounced after SDF addition, as a consequence of more uniform and aerated GF batter structure
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. DF sources encompassed within this review include GF cereal flours and brans, isolated commercial fibers (inulin, fructooligosaccharides, β-glucan), resistant starch, and byproducts of the fruit and vegetable processing industries. The required criteria for article inclusion in this review were: (1) review and research studies dealing with analyzing DF sources for GF bread enrichment, and optimization of fiber-enriched GF bread formulations, respectively; (2) studies addressing fundamental rheological, technological, sensory, and nutritional aspects of fiber-enriched GF bread; and (3) studies including GF cereal flours and brans, isolated commercial fibers, and byproducts of the fruit and vegetable processing industries as fiber sources for GF bread production. Studies exploring fiber-enriched GF bread formulations are summarized in Table 1, alongside DF source and applied amount
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