Processing doughs for bread with improved nutritional properties through incorporation of dietary fibres

Aamir Shehzadab; Maren Ducasse; Denis Lourdin; Anne Laure Réguerre; Luc Saulnier; Laurent Chaunier; Hubert Chiron; Guy Della Valle

A well-balanced diet with emphasis on increased consumption of complex carbohydrates with low glycemic index is a major nutritional goal for public health. Bread can significantly contribute to this balance, all the more if its content in dietary fibres (DF) is increased. The main purpose of this work was to prepare breads with improved nutritional properties through incorporating fibers, without affecting overall acceptability. The glycemic index (IG) of breads was determined in vitro by α-amylolysis. The modifications of cellular structure during fermentation were observed by digital camera and analyzed in terms of porosity and stabilization. A decrease of dough stability due to DF addition was observed by the follow-up of bread dough proofing by image analysis. The increase of viscosity due to DF incorporation was balanced by an addition of water in order to reduce power consumption during dough mixing. The bread texture was assessed by multi-indentation and image analysis, for observing the effects of DF incorporation. These results suggest that DF mainly affect GI through the modification of texture rather than by a direct impact of their presence. However, it still remains unclear whether this is due to change of starch modification or an increase of crumb mechanical properties.