Efecto de la adición de fibras para la producción y enriquecimiento de productos de panificación y pastelería - Una revisión del conocimiento actual

Abstract

Currently, human beings seek changes in their diet, leaning towards foods that contribute positively to their body, this being an important factor for the study of new products with improved nutritional properties. Bakery and pastry products have been the object of study in various bibliographic sources, and in this work the bibliographical review demonstrated fibers and fiber sources that can be used in the preparation of bakery and pastry foods, highlighting that today, the most studied have been the fibers and fiber sources of vegetable origin. Adding fiber or fiber sources in the formulation of cookies, cakes, gluten-free breads, muffins, among others, can represent changes in the characteristics of the dough, the composition of the product, texture parameters, sensory analysis, glycemic index, among others. It is not possible to include fibers as positive or negative for the elaboration of a product, because the results of various studies show that the dough and the product to be elaborated are not only affected by the type of fiber or fiber source, it also depends on the amount used, the size of the fiber, the original formulation of the product and the manufacturing process. This research shows a bibliographic review about the effect of adding fibers in bakery and pastry products, establishing the fibers and/or fiber sources that can be used, analyzing the behavior and the effects that occur in the product.