ABSTRACT
Introduction ............................................................................................................................................ 337 Effect of Bioactive Components on Dough Properties .......................................................................... 338
Dietary Fiber ..................................................................................................................................... 338 Mechanisms by which Fiber Affect Dough Rheology and Product Texture .................................... 338
Insoluble Fiber Components ........................................................................................................ 338 Soluble Fiber Components ........................................................................................................... 339 Overcoming Negative Effects of Whole Grain Fiber ................................................................... 339 Resistant Starch ............................................................................................................................ 340
Antioxidants ...................................................................................................................................... 340 Redox Status and Dough Rheology ............................................................................................. 340 Whole Grain Antioxidants and Dough Rheology .........................................................................341 Effect of Baking on Whole Grain Antioxidants ........................................................................... 342
Cereal Bioactive Compounds in Extrusion ............................................................................................ 342 Effect of Extrusion on Cereal Antioxidants ...................................................................................... 343
References .............................................................................................................................................. 344
The increased recognition of the role food plays in disease prevention has necessitated a search for strategies to improve the health proˆle of food. Food scientists and processors are constantly searching for ways to increase the levels of beneˆcial dietary components in foods people consume every day. Cereal grain is the single commodity group that is most widely and consistently consumed by humans around the world, and thus present excellent opportunity to promote healthy eating. Additionally, whole grain-based products have been associated with various health beneˆts (discussed in a separate chapter). Unfortunately, most consumers prefer reˆned grain products that are of low nutritional quality. The challenge is thus to transform whole grain-based products into foods that meet consumer sensory expectations. An understanding of how the health-promoting whole grain components behave during processing is key to optimizing their use in food products.
