Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability

文献类型： 外文期刊

第一作者： Li, Wen

作者： Li, Wen;Xu, Rui;Qin, Shaoshuang;Song, Qiaozhi;Guo, Boli;Li, Ming;Zhang, Yingquan;Zhang, Bo;Li, Wen;Xu, Rui;Qin, Shaoshuang;Song, Qiaozhi;Guo, Boli;Li, Ming;Zhang, Yingquan;Zhang, Bo

作者机构：

关键词： Cereal dietary fiber; Modification; Flour product; Non-starch polysaccharides

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：7.7； 五年影响因子：7.7 ）

ISSN： 0141-8130

年卷期： 2024 年 274 卷

页码：

收录情况： SCI

摘要： The coarse texture and difficulty in processing dietary fiber (DF) in cereal bran have become limiting factors for the development of the whole cereal grain (WCG) food industry. To promote the development of the WCG industry, this review comprehensively summarizes the various forms and structures of cereal DF, including key features such as molecular weight, chain structure, and substitution groups. Different modification methods for changing the chemical structure of DF and their effects on the modification methods on physicochemical properties and biological activities of DF are discussed systematically. Furthermore, the review focusses on exploring the interactions between DF and dough components and discusses the effects on the gluten network structure, starch gelatinization and retrogradation, fermentation, glass transition, gelation, and rheological and crystalline characteristics of dough. Additionally, opportunities and challenges regarding the further development of DF for the flour products are also reviewed. The objective of this review is to establish a comprehensive foundation for the precise modification of cereal DF, particularly focusing on its application in dough-related products, and to advance the development and production of WCG products.

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