Influence of cereal grain non-starch polysaccharides such as beta-glucan and arabinoxylan in their native and hydrolysed forms on starch amylolysis

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Humans evolved in the context of eating whole grain foods. Our body is designed to consume and digest starchy cereal grains that contain a variety of Non Starch Polysaccharides (NSPs) (i.e. components of dietary fibre), phytates, phenolics, etc. that confer health benefits. However, in modern times, highly refined cereal ingredients such as white wheat flour, polished rice, pearled barley, etc. are used substantially in food processing as ingredients. These refined ingredients are highly depleted in NSPs, phenolics, phytates, etc and are used in processed grain foods to improve flour functionality and facilitate high volume processing, as well as to improve the food's sensory characteristics (eg: softer, whiter baked goods or finer textured pastries). More recently, as society has become more concerned about how a refined diet can affect health negatively, it now demands a return to more nutritious and whole grain foods.