Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges

Consumption of wholegrain cereal and pseudocereal products is connected with several health benefits, primarily due to their high dietary fibre (DF) content. However, increased DF content in flour can lead to adverse changes in technological properties of dough and final bakery product. Various biotechnological tools can alleviate these changes, resulting in easier processing and better sensory quality of products. The purpose of this review is to critically assess biotechnological tools for dietary fibre modification in the bakery products creation, with determination of advantages and disadvantages of each biotechnological approach. These tools have been coming into spotlight in the recent years, due to their numerous advantages which include mild processing conditions, specific and/or targeted effect and wide scope of application. Based on the current literature, biotechnological tools include the application of various enzymes and microbial fermentation. Endogenous enzymes are synthesized during grain germination, thus affecting the chemical composition and processing characteristics of grains. Exogenous enzymes are often added as processing aids; however, their application increase production costs. Dietary fibre modification by fermentation processes is used to improve product texture, increase the nutritional value and digestibility of bakery products by reduction of antinutrients. On the other hand, most fermentation processes are time- and energy-consuming and, in the case of solid-state fermentation, prone to contamination by moulds. The application of biotechnological processing allows the use of less utilized cereals and their by-products, thus improving the nutritional value of bakery products and lowering waste generation. • Dietary fibre from cereals and pseudocereals are important for balanced human diet. • Modification of DF can greatly influence dough processing and product digestibility. • Different types of fermentation are the most used tool for cereal DF modification. • S. cerevisiae and Lactobacillus spp. are predominantly used in dough fermentation. • Combination of different microbe cultures has synergistic modification effect on DF.