Applications of modified dietary fibers in flour products

Authors

PEI Lina, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
LUO Denglin, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China;Henan Engineering Research Center of Food Material, Henan University of Science and Technology, Luoyang, Henan 471023, ChinaFollow
LI Peiyan, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China;Henan Engineering Research Center of Food Material, Henan University of Science and Technology, Luoyang, Henan 471023, China
YUE Chonghui, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China;Henan Engineering Research Center of Food Material, Henan University of Science and Technology, Luoyang, Henan 471023, China
BAI Zhouya, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China;Henan Engineering Research Center of Food Material, Henan University of Science and Technology, Luoyang, Henan 471023, China

Corresponding Author(s)

罗登林（1976—），男，河南科技大学教授，博士。E-mail：luodenglin@163.com

Abstract

Flour loses a large amount of dietary fiber (DF) during precision processing, which is considered an important component of a healthy diet and has various physiological activities. This review introduces the common modification methods of DF and summarizes the change rules and reasons of physical and chemical properties and physiological activities of DF after modification. Additionally, the applications of DF in dough, biscuits, noodles, bread, steamed bread and cakes are discussed. The current issues and potential future development paths are also highlighted.

Publication Date

3-27-2024

First Page

221

Last Page

226

DOI

10.13652/j.spjx.1003.5788.2023.80619

Recommended Citation

Lina, PEI; Denglin, LUO; Peiyan, LI; Chonghui, YUE; and Zhouya, BAI (2024) "Applications of modified dietary fibers in flour products," Food and Machinery: Vol. 40: Iss. 2, Article 32.
DOI: 10.13652/j.spjx.1003.5788.2023.80619
Available at: https://www.ifoodmm.cn/journal/vol40/iss2/32

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