Abstract:
The review introduced the relationship between the three main components of flour products (protein, starch, and water) and product quality, and further discussed the effect of dietary fiber from wheat bran on the properties of these components.The flour products quality is determined by the structure of gluten protein network and the characteristics of starch inlaid in the network, while the water content also has significant effect on processing and storage of flour products. The dietary fiber from wheat bran can improve the nutritional value of the flour products, however, it could cause the aggregation of gluten protein in the flour products, change its secondary structure and stability.The side chains of dietary fiber contain many hydrophilic hydroxyl groups, resulting in higher thermal stability and water retention. Hence, it could improve the gelatinization characteristics of starch and decrease the aging rate of starch. In addition, dietary fiber could also change the combination state of water and other substances in flour products, reducing the content of free water. This review also puts forward the problems in the application of dietary fiber and prospects the development trend of the fortified flour product.