Exploring the Role of Cereal Dietary Fiber in Digestion

O. Gouseti, A. Lovegrove, O. Kosik, P. J. Fryer, C. Mills, F. Gates, G. Tucker, C. Latty, P. Shewry, S. Bakalis

Research output: Contribution to journalArticlepeer-review


Increasing the dietary fiber of staple foods such as bread is an attractive way to promote healthy eating in a large part of the population, where dietary fiber consumption is reportedly below the recommended values. However, many consumers prefer white breads, which are typically low in dietary fiber. In this work, white bread was made from two wheat cultivars with differing fiber contents. The resulting breads showed similar quality parameters (volume, specific volume, firmness, inner structure characteristics) with any differences maintained below 7%. Bread digestibility was evaluated using a novel dynamic in vitro digestion model. Reduced digestion rates of 30% were estimated for the high-fiber white bread compared to that in the control. Overall, this work demonstrates the potential to produce healthy, high-fiber white breads that are acceptable to consumers, with a reduced rate of starch digestion, by exploiting a genetic variation in the dietary fiber content of wheat cultivars.
Original languageEnglish
Pages (from-to)8419-8424
JournalJournal of Agricultural and Food Chemistry
Issue number30
Early online date3 Jul 2019
Publication statusPublished - 31 Jul 2019


  • arabinoxylan
  • wheat
  • high fiber bread
  • in vitro dynamic digestion

Research Beacons, Institutes and Platforms

  • Biotechnology
  • Lydia Becker Institute
  • Manchester Institute of Biotechnology
  • Manchester Environmental Research Institute


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