Research on the Retention of Dietary Fiber and Texture Improvement in Whole Wheat Bread Processing

Whole-grain bread is rich in high-quality dietary fiber, B vitamins, and various minerals. It has significant health benefits in promoting intestinal peristalsis, delaying blood sugar rise, and enhancing satiety, meeting the healthy diet needs of modern people. Therefore, it is increasingly favored by consumers. The introduction of bran can easily weaken the gluten structure, often resulting in problems such as excessively hard texture, coarse particles, insufficient elasticity, and easy crumbling, significantly affecting the taste and eating experience and reducing market acceptance. Therefore, deeply exploring strategies for efficiently retaining dietary fiber and collaborative improvement methods for texture quality in the processing technology of whole-grain bread are of great practical significance for enhancing the nutritional and sensory qualities of products and promoting the development of the healthy bakery food industry.