Recent advances in the development of high-fibre baked products

Cereal products are consumed daily by the majority of the population, and for years the food industry has focused on increasing the nutritional value of these products. Enhancing the dietary fibre of baked products is challenging, and to this day such products are not widely accepted by the consumers. As new sources of fibre become available, and consumers are moving towards healthier diets, research on the use of fibre as functional ingredient in baking is becoming more extensive. The focus of this paper is on the recent findings and advances in cereal/bakery research and dietary fibre.

► The sources of dietary fibre available in the baking industry were reviewed. ► The effects of fibre addition from a rheological point of a view were collated. ► The challenges and the effect of fibre addition on baking quality were considered. ► The theories developed on the effect of fibre addition on baking were re-examined. ► A discussion regarding the improvement of high fibre baked products is presented.