Exploring the role of cereal dietary fibre in digestion

A - Papers appearing in refereed journals

Gouseti, O., Lovegrove, A., Kosik, O., Fryer, P. J., Mills, E. C. N., Gates, F. K., Tucker, G., Latty, C., Shewry, P. R. and Bakalis, S. 2019. Exploring the role of cereal dietary fibre in digestion. Journal of Agricultural and Food Chemistry.

AuthorsGouseti, O., Lovegrove, A., Kosik, O., Fryer, P. J., Mills, E. C. N., Gates, F. K., Tucker, G., Latty, C., Shewry, P. R. and Bakalis, S.
Abstract

Increasing the dietary fibre of staple foods such as bread is an attractive way to promote healthy eating in a large part of the population, where dietary fibre consumption is reportedly below the recommended values. However, many consumers prefer white breads, which are typically low in dietary fibre. In this work, white bread was made from two wheat cultivars with differing fibre contents. The resulting breads showed similar quality parameters (volume, specific volume, firmness, inner structure characteristics) with any differences maintained below 7%. Bread digestibility was evaluated using a novel dynamic in-vitro digestion model. Reduced digestion rates of 30% were estimated for the high-fibre white bread compared to the control. Overall, this work demonstrates the potential to produce healthy, high-fibre white breads, acceptable to consumers, and with reduced rate of starch digestion by exploiting genetic variation in dietary fibre content of wheat cultivars.

KeywordsArabinoxylan; Wheat; High fibre bread; In-vitro dynamic digestion
Year of Publication2019
JournalJournal of Agricultural and Food Chemistry
Digital Object Identifier (DOI)doi:10.1021/acs.jafc.9b01847
Open accessPublished as green open access
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Mining diversity of cereal (wheat) fibre to improve the nutritional quality of wheat
FunderBiotechnology and Biological Sciences Research Council
Output statusE-publication ahead of print
Publication dates
Online03 Jul 2019
PublisherAmerican Chemical Society (ACS)
ISSN0021-8561

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