Abstract
The goal was to assess the effects of partial replacement of wholemeal rye flour with 30%, 40% and 50% of the high-fibre rye flour (HFRF) on nutritional quality and sensory and physicochemical characteristics of breads. The HFRF supplemented breads (SB30, SB40, SB50) were compared in their nutrients and energy contents, physicochemical and sensory properties, and in vitro digestibility to the control bread (CB). There were no significant differences in shape and volume of loaves, crusts and crumbs appearance, taste and smell of two supplemented breads (SB30 and SB40) and the CB. Compared to the CB, all supplemented breads contained significantly more soluble and insoluble fibre, arabinoxylan and β-glucan, but less available saccharides, including rapidly available glucose. Bread with 40% HFRF (SB40) yielded both, improved nutritional quality and acceptable sensory characteristics comparable to the CB. An in vitro overall digestibility of the SB40 was lower than that of the CB but the losses of dietary fibre and its components after enzymatic digestion were comparable between both breads. In conclusion, rye bread supplemented with 40% of the HFRF had improved nutritional quality and acceptable sensory and physicochemical characteristics and could be considered as an option to commonly consumed wholemeal rye bread.
Highlights
The important role cereals and cereal dietary fibre (DF) in human nutrition, enhanced health and lifestyle-related non-communicable diseases prevention has been documented in a large number of laboratory, clinical and epidemiological studies (Slavin 2003; Ye et al 2012)
This study showed that replacement the wholemeal rye flour (WRF) with 30 and 40% high-fibre rye flour (HFRF) allows producing breads with acceptable external properties and sensory characteristics
We found that undigested residue from three slices of the SB40 contained significantly more Total dietary fibre (TDF), soluble DF (SDF), insoluble DF (IDF), total arabinoxylan and total b-glucan and their WUE fractions than the control bread (CB)
Summary
The important role cereals and cereal dietary fibre (DF) in human nutrition, enhanced health and lifestyle-related non-communicable diseases prevention has been documented in a large number of laboratory, clinical and epidemiological studies (Slavin 2003; Ye et al 2012). Bread is an attractive vehicle for delivering nutritionally beneficial fibre and other bioactive compounds because it is widely consumed and available in a range of types at affordable prices. Potential approaches to increasing the delivery of compounds with high nutritional value in breads include increasing the use of ‘‘high extraction’’ and wholemeal flours. Consumers in Northern and Eastern Europe, including Poland, prefer wholemeal rye soft bread for its excellent and appetizing aroma and taste. In Finland, this type of bread is considered the best source of DF (Poutanen et al 2014). There is a need to develop new types of rye bread that combine improved nutritional quality and health benefits with attractive sensory characteristics.
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