Authors

Jingwen Xu, Younghui Li, Yong Zao Donghai, Wang Weiqun Wang 

Abstract

Dietary Antioxidant Fiber (ADF) is a promising food ingredient with health and nutritional benefits. The main sources of ADF include vegetables, fruits, grains, and seeds. Adding ADF to bread improves bread nutritional values ​​and shelf life, attributed to its dietary fiber, polyphenol components, and antioxidant capacity.

Importance for the Red Tecnomifood

The article delves not only into the functional properties of Antioxidant Dietary Fiber, but also proposes promising research topics such as the inclusion of hydrocolloids in bread or fiber pretreatments.