Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre

The consumption of dietary fibre (DF) enriched products have been confirmed to have a wide range of health benefits. However, the overall quality and consumer acceptability of DF-enriched bakery products were lower than the market expectations due to the negative influence of insoluble dietary fibre (IDF) on the processing performance of dough. The emphasis and highlights of this review was to focus on a comprehensive utilization of enzymes to improve the overall quality of DF-enriched products. The xylanases, cellulases and amylases have been observed to interact with DF, i.e., arabinoxylans (AX) and celluloses, to modify the composition and structure of DF, thus positively affecting the processing performance (i.e., rheological properties and gas phase) of DF-enriched dough. Glucose oxidases have been used to promote the formation of disulfide bonds (S-S) in DF-enriched doughs, leading to a polymerization of gluten proteins that strengthens the gluten network. Feruloyl esterases, phytases and xylanases have been applied in facilitating a release of nutrients, i.e., ferulic acids (FA), minerals and arabinoxylo-oligosaccharides (AXOS), from DF. A combined use of these enzymes has been seen to produce the DF-enriched bakery goods with a large loaf volume, soft crumb texture and fine crumb cell structure. This work provides a theoretical foundation on how the enzyme-DF interactions work for modifying the processing performance of DF-enriched dough, and thus improving its product quality and nutritional values. As such, it brings a practical guidance that serves for enhancing the consumer acceptability of DF-enriched products, contributing to the high-fibre product market with a satisfactory development and expansion.