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Enrichissement des produits céréaliers en fibres alimentaires : opportunités et contraintes technologiques

Abstract : Cereal foods are the largest source of energy in our diet and the main supplier of dietary fiber in the Western diet, but whole grain products are not yet widely accepted despite their nutritional interest. Indeed, the increase in fiber content in cereal foods has detrimental consequences on the organoleptic level, which calls for a re-examination of the whole chain of their manufacturing processes. In this article, the definition of fibers is first delineated, emphasizing the distinction between soluble and insoluble fibers. Then the various process operations are reviewed by describing how the dough modification mechanisms will be affected by the addition of fibers. The different levels of organization of the food matrix are evoked and highlighted by the changes in the rheological properties of the dough, i.e. the properties that govern the development of these foods and the final texture. In addition to describing the physical phenomena developed during breadmaking, we strive to propose ways to promote, in practice, the incorporation of dietary fiber into breadmaking, and, in any other process of developing cereal foods.
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Guy Della Valle, Hubert Chiron, Laurie Saulnier. Enrichissement des produits céréaliers en fibres alimentaires : opportunités et contraintes technologiques. Innovations Agronomiques, INRAE, 2019, 78, pp.55 - 68. ⟨10.15454/vpfg-ev5⟩. ⟨hal-02914388⟩



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