Increasing fibre in white flour and bread: Implications for health and processing.
Increasing fibre in white flour and bread: Implications for health and processing.
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增加白面粉和面包中的纤维：对健康和加工的影响。
DOI：
10.1111/nbu.12648
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发表时间：
2023
影响因子：
3.3
通讯作者：
Shewry PR
中科院分区：
文献类型：
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作者：
Shewry PR
膳食纤维有益于人体健康，但在大多数国家，膳食纤维摄入量低于推荐水平。谷物是西方饮食中膳食纤维的主要来源，在英国，面包约占每日摄入量的20%。尽管提倡富含纤维的全麦产品，但由于文化偏好，白色面包（纤维含量较低）在许多国家仍然占主导地位。因此，增加白色面包和其他由白色面粉制成的产品的纤维含量是增加纤维摄入量的一种有吸引力的策略。这可以通过利用小麦中的遗传变异来实现，而不会对产品的加工质量或消费者的可接受性产生重大影响。英国食物消费的模拟数据显示，将白色面粉的纤维含量增加50%（从约4%增加到6%干重），将全麦面粉的纤维含量增加20%，将使成年女性和男性的总纤维摄入量分别增加1.04克/天和1.41克/天。此外，体外研究表明，增加白色面包的纤维含量会降低人体胃肠道中淀粉消化和葡萄糖释放的速率。
Dietary fibre is beneficial for human health, but dietary intakes are below recommended levels in most countries. Cereals are the major source of dietary fibre in Western diets, with bread providing about 20% of the daily intake in the United Kingdom. Despite the promotion of fibre‐rich wholegrain products, white bread (which has a lower fibre content) remains dominant in many countries due to cultural preferences. Increasing the fibre content of white bread and other products made from white flour is therefore an attractive strategy for increasing fibre intake. This can be achieved by exploiting genetic variation in wheat without major effects on the processing quality or the consumer acceptability of products. Modelling data for food consumption in the United Kingdom shows that increasing the fibre content of white flour by 50% (from about 4% to 6% dry weight) and in wholegrain by 20% will increase total fibre intake by 1.04 g/day and 1.41 g/day in adult females and males, respectively. Furthermore, in vitro studies indicate that the increased fibre content of white bread should reduce the rate of starch digestion and glucose release in the human gastrointestinal tract.