Reference Number: 550
Inclusions: Wheat (whole)
The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, ?-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.
Significance of this study to the baker:
Here at the Sourdough School we aim to utilise the freshest, most nutrient dense whole grains in our bakes. As this study suggests, the consumption of whole grains improves our dietary fibre intake, which is shown in human studies to benefit our health. The paper provides details of these potential health benefits and touches on the mechanism by which the whole grain, much richer in fibre and other nutrients, such as vitamin E and other antioxidants, enhance our health. This includes boosting our levels of the important short chain fatty acids (SCFA).