Influence of antioxidant dietary fiber on dough properties and bread qualities: A review

Abstract

• Antioxidant dietary fiber (ADF) is beneficial to human health. • ADF supplementation to bread alters rheological properties of dough. • ADF addition to bread affects bread qualities and sensory properties. • More studies are warranted for improving bread qualities supplemented with ADF. Antioxidant dietary fiber (ADF) is the dietary fiber with natural phenolic compounds, which are beneficial for human health. The addition of ADF to bread increased nutrition and health benefits for consumers. Besides improving the dietary fiber content, polyphenol content, and antioxidant capacity, the addition of ADF increased dough development time due to fiber reduced rate of hydration and gluten development. Literatures showed that the addition of ADF increased hardness, reduced loaf volume, and affected color, texture, and sensory attributes of resultant bread. Therefore, this review covers the current research of the addition of ADF on dough rheological properties and bread qualities, as well as the current challenges of bread enriched with ADF. In addition, promising research topics are recommended for future study including the effect of particle size of ADF, pre-treatment of ADF (e.g., extrusion processing) and inclusion of hydrocolloids on wheat bread with the addition of ADF.