Table 1.

Different sources of dietary fiber for production of functional breads with useful technological applications

Dietary fiber sources	Technological and functional properties	References
Buckwheat	Improvement of antioxidant properties and functional composition	Lin et al. (2009)
	Enrichment of antioxidant and antiradical activities	Gawlik-Dziki et al. (2009)
Maize and oat flour	Enhancement of loaf volume, crumb softness and overall acceptability	Sabanis et al. (2009)
Rice bran (B-type hemicellulose)	Higher ability to bond water and fat	Hu et al. (2009)
Rice bran fiber	Acceptable level of dietary fibers and development of favorable rice taste	Abdul-Hamid and Luan (2000)
Rye flour	Improvement of digestion and digestive issues	Grasten et al. (2000)
	Increase of antioxidative properties	Horszwald et al. (2009)
Barley flour	Increase of antioxidant properties	HoltekjØlen et al. (2008)
Soybean flour and barley flour	Improvement of protein, total lysine, dietary fibre, β-glucan, phytic acid, polyphenol contents, Increase of trypsin inhibitor activity	Dhingra and Jood (2001)
Soy flour	Increase of moisture, protein, fat, crude fibre contents, Decrease in carbohydrate and energy contents, Decrease in bread volume, Best overall quality acceptability	Ndife et al. (2011)
	Decrease of bread volume, Increase of moisture and protein contents, Improving of crumb and crust color, Having good flavor	Tariqul Islam et al. (2007)
	Increase of organoleptic characteristics score such as bendability, appearance, flavour, taste, crust texture and overall acceptability properties of bread	Mashayekh et al. (2008)
Hydrocolloids and prebiotic oligosaccharides	Higher resistant starch, Lower digestible starch and glycaemic index, Higher sensory scores, Longer keepability	Angioloni and Collar (2011)