The roles of fibrolytic enzymes in enhancing the consumer acceptability of high-fibre products: Enzymatic effects on dietary fibre, dough processing performance and overall product quality

Puntos clave

• Enhanced consumer acceptability is linked to improved product quality and processing performance.
• Key evidence shows that fibrolytic enzymes can significantly alter texture and flavor profiles, making high-fibre foods more appealing.
• Analysis of dough processing highlights the importance of dietary fibre breakdown for overall product success.
• These findings suggest that optimizing enzyme use may support higher consumer interest in healthier food options.