Amélioration nutritionnelle des produits céréaliers par les fibres : un challenge technologique

Cereal products contain up to high amounts of cereals, which are intrinsic sources of dietary fibers. Increasing further fiber content in these cereal products allows to improve their nutritional profile and potentially to impart specific health benefits. This increase however faces several issues, from poor technological behaviour on production lines down to the degradation of sensory properties and consumer acceptance. Based on their physicochemical properties, dietary fibers can be gathered in three clusters: insoluble fibres, non viscous soluble fibres and viscous soluble fibres. The specific interests and limitations of increasing fibre content in cereal baked product are presented in the context of this functional mapping.