title: Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review.
abstract: During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the protein cross-links. Appropriate cross-links among wheat proteins, fiber polysaccharides, and phenolic antioxidants could be the most critical factor for bread dough enhanced with DF and phenolic antioxidants. Such cross-links may influence the structure and properties of a bread system during baking. This article presents a brief overview of our current knowledge of the fate of the key components (wheat proteins, fibers, and phenolic antioxidants) and how they might interact during bread dough development and baking.
authors.affiliation: New Zealand Inst. for Plant & Food Research Ltd, Private Bag 92169, Auckland 1025, New Zealand.
authors.forename: Anusooya S
authors.initials: AS
authors.lastname: Sivam
authors.forename: Dongxiao
authors.initials: D
authors.lastname: Sun-Waterhouse
authors.forename: SiewYoung
authors.initials: S
authors.lastname: Quek
authors.forename: Conrad O
authors.initials: CO
authors.lastname: Perera
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D001939:Bread / Q000032:analysis*; D004040:Dietary Carbohydrates / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis; D005527:Food, Fortified / Q000032:analysis*; D010636:Phenols / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry
chemical_list: D000975:Antioxidants; D004040:Dietary Carbohydrates; D004043:Dietary Fiber; D004044:Dietary Proteins; D010636:Phenols; D010940:Plant Proteins