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Journal of Chemistry
Volume 2017 (2017), Article ID 2163218, 8 pages
https://doi.org/10.1155/2017/2163218
Review Article

Application and Development Prospects of Dietary Fibers in Flour Products

1Province Key Laboratory of Transformation and Utilization of Cereal Resource, Henan University of Technology, Zhengzhou 450001, China
2College of Grain Oil and Food science, Henan University of Technology, Zhengzhou 450001, China

Correspondence should be addressed to Sen Ma; nc.ude.tuah@nesam and Xiao-xi Wang; moc.621@tuahgnawxx

Received 22 November 2016; Revised 13 February 2017; Accepted 5 March 2017; Published 16 March 2017

Academic Editor: Ji Kang

Copyright © 2017 Wen Han et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Dietary fibers are often characterized by high nutritional quality, as they are able to cure many chronic diseases and improve texture, sensory characteristics, and shelf life of foods. Here, the following aspects of dietary fibers have been reviewed: nutritional properties, including the ability to regulate blood sugar levels, effects on microorganisms, antioxidant effect, potential role in losing weight, ability to regulate blood lipids, application in flour products such as bread and Chinese noodles, challenges such as dark color, rough texture, and poor solubility, and potential solutions that include modification methods. The primary purpose of this review is to comprehensively evaluate potential applications of dietary fibers in flour products, addressing common problems and reviewing potential solutions to promote further study and applications of dietary fibers.