Application and Development Prospects of Dietary Fibers in Flour Products
Dietary fibers are often characterized by high nutritional quality, as they are able to cure many chronic diseases and improve texture, sensory characteristics, and shelf life of foods. Here, the following aspects of dietary fibers have been reviewed: nutritional properties, including the ability to...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2017/2163218 |
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| _version_ | 1832550377665331200 |
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| author | Wen Han Sen Ma Li Li Xiao-xi Wang Xue-ling Zheng |
| author_facet | Wen Han Sen Ma Li Li Xiao-xi Wang Xue-ling Zheng |
| author_sort | Wen Han |
| collection | DOAJ |
| description | Dietary fibers are often characterized by high nutritional quality, as they are able to cure many chronic diseases and improve texture, sensory characteristics, and shelf life of foods. Here, the following aspects of dietary fibers have been reviewed: nutritional properties, including the ability to regulate blood sugar levels, effects on microorganisms, antioxidant effect, potential role in losing weight, ability to regulate blood lipids, application in flour products such as bread and Chinese noodles, challenges such as dark color, rough texture, and poor solubility, and potential solutions that include modification methods. The primary purpose of this review is to comprehensively evaluate potential applications of dietary fibers in flour products, addressing common problems and reviewing potential solutions to promote further study and applications of dietary fibers. |
| format | Article |
| id | doaj-art-c5a66c16ca7f4885974a73f69d1f9a75 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-c5a66c16ca7f4885974a73f69d1f9a752025-02-03T06:07:03ZengWileyJournal of Chemistry2090-90632090-90712017-01-01201710.1155/2017/21632182163218Application and Development Prospects of Dietary Fibers in Flour ProductsWen Han0Sen Ma1Li Li2Xiao-xi Wang3Xue-ling Zheng4Province Key Laboratory of Transformation and Utilization of Cereal Resource, Henan University of Technology, Zhengzhou 450001, ChinaProvince Key Laboratory of Transformation and Utilization of Cereal Resource, Henan University of Technology, Zhengzhou 450001, ChinaProvince Key Laboratory of Transformation and Utilization of Cereal Resource, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Grain Oil and Food science, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Grain Oil and Food science, Henan University of Technology, Zhengzhou 450001, ChinaDietary fibers are often characterized by high nutritional quality, as they are able to cure many chronic diseases and improve texture, sensory characteristics, and shelf life of foods. Here, the following aspects of dietary fibers have been reviewed: nutritional properties, including the ability to regulate blood sugar levels, effects on microorganisms, antioxidant effect, potential role in losing weight, ability to regulate blood lipids, application in flour products such as bread and Chinese noodles, challenges such as dark color, rough texture, and poor solubility, and potential solutions that include modification methods. The primary purpose of this review is to comprehensively evaluate potential applications of dietary fibers in flour products, addressing common problems and reviewing potential solutions to promote further study and applications of dietary fibers.http://dx.doi.org/10.1155/2017/2163218 |
| spellingShingle | Wen Han Sen Ma Li Li Xiao-xi Wang Xue-ling Zheng Application and Development Prospects of Dietary Fibers in Flour Products Journal of Chemistry |
| title | Application and Development Prospects of Dietary Fibers in Flour Products |
| title_full | Application and Development Prospects of Dietary Fibers in Flour Products |
| title_fullStr | Application and Development Prospects of Dietary Fibers in Flour Products |
| title_full_unstemmed | Application and Development Prospects of Dietary Fibers in Flour Products |
| title_short | Application and Development Prospects of Dietary Fibers in Flour Products |
| title_sort | application and development prospects of dietary fibers in flour products |
| url | http://dx.doi.org/10.1155/2017/2163218 |
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