ArticleFoods (Basel, Switzerland)2024
Closing the Fibre Gap-The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.Foods (Basel, Switzerland) · 2026Article
- High-Fiber Belgian Waffles: Quality Characteristics and Consumer Acceptance, Product-Elicited Emotions, and Purchase Intent Evaluated by Millennial Consumers.Foods (Basel, Switzerland) · 2025Article
- Optimising White Wheat Bread Fortification with Vitamin DFoods (Basel, Switzerland) · 2025Article
- Recent Advances in the Assessment of Cereal and Cereal-Based Product Quality.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Dietary fibre (DF) is important for overall health and disease prevention. However, the intake of DF in Westernised countries is below the recommended level, largely due to the excessive consumption of low-fibre foods. Fortifying staple foods, such as bread, with dietary fibre ingredients is one approach to closing the fibre gap in our diet. However, incorporating purified and chemically modified fibre ingredients into food is challenging. This study unveils interactions between soluble-fermentable (arabinoxylan), insoluble-fermentable (resistant starch type IV) and insoluble-unfermentable (cellulose) fibre ingredients and their impact on bread quality using Response Surface Methodology. This resulted in an optimised mixture of these fibre ingredients that can coexist within a bread matrix while maintaining quality characteristics comparable to white wheat bread. The partial replacement of flour with fibre ingredients led to an interference with the gluten network causing a reduction in gluten strength by 12.4% and prolonged gluten network development time by 24.4% compared to the control (no fibre addition). However, the CO
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Registered trials
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