Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

Background and Objectives: Dietary fiber (DF) plays a crucial role in promoting human health and preventing diseases. However, the average intake of fiber falls short of the recommended levels in affluent populations, largely due to the overconsumption of high-energetic foods. Fortification of widely consumed foods with fiber can help address such population deficiencies. Findings: Although fiber fortification can affect product quality, it offers practical advantages such as gelling, thickening, and water-binding properties. This review focuses on the impact of isolated fiber ingredients, including arabinoxylan, β-glucan, cellulose, resistant starch, and pectin, on bakery products, and fiber quantification methods to ensure accuracy and comparability in research. The structural interactions of DF during processing, sensory evaluation, and health implications are discussed. Alternative/novel fiber sources are explored as a strategic approach to enhance product attributes. Conclusions: Considerable research has focused on individual fibers, but little is known about the synergistic effects of combining multiple fiber ingredients. Significance and Novelty: Combining different fibers in food products could optimize their nutritional profile and enhance ingredients' performance in the food matrix.