Dietary fibre from berry‐processing waste and its impact on bread structure: a review
作者： Katerina Alba , Grant M Campbell , Vassilis Kontogiorgos
DOI: 10.1002/JSFA.9633
关键词: Dietary fibre 、 Gluten 、 Food science 、 Structural composition 、 Food chain 、 Chemistry 、 Cereal fibre 、 Berry 、 Palatability 、 Soluble fibre
摘要: The structure and function of by-products berry-processing industries are reviewed, with particular attention to dietary fibre (DF) its effects in food products. complex chemical composition physicochemical characteristics DF have been investigated strategies for extraction specific fractions that provide tailored technological physiological functionality reviewed. aim this review is describe detail the structural isolation methods derived from berry by-products, explore their potential foods. goal introduce waste streams into chain, which bread a major vehicle. However, appeal lies aerated structure, generally detrimental. influence on formation stabilization therefore order understand how incorporate while maintaining palatability. stabilized by two mechanisms: gluten matrix liquid film surrounding bubbles. Incorporating successfully requires understanding interactions both these mechanisms. berries offer superior nutritional value compared cereal fibre, potentially less damage due higher proportion soluble fibre. By-products could be used as source technologically nutritionally distinctive fabricate foods enhanced value. © 2019 Society Chemical Industry.
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