DIETARY FIBRES ROLE IN MANUGACTURING BREAD WITH LOW CONTENT OF GLUCIDES

Abstract

Nowadays the food producers meet the demands of the consumers that want food products with an important role in health preservation. Thus, the bread producers focused their attention towards the researches of the functional food. A functional role it is attributed especially to the soluble fibres, that help controlling the level of glucose and lipids in the blood. Therefore, the practical and theoretical researches were made in order to obtain bread with a low content of glucides, and comply with legal requirements. The aim of this paper is to prove that adding soluble fibers in bread products it is possible to obtain functional food with glucides low content, with good sensorial characteristics, fated consumers with different diseases. It was make a study on bread made with added insoluble (bran) and soluble fibres (inulin), in different amounts. Inulin was obtained from chicory and Helianthus tuberosus (topinambur). It was analyzed the percent of inulin retrieved in the final product relatively to the initial supplementation, the percent of protein and glucides. Sensorial tests were performed on the products containing inulin and compared to a free inulin control sample. It was calculated the energetically value and it was estimated the intake of the fibres in comparison with the recommended daily dose, without passing over the economical aspect. Based on results that were obtained, it is recommended the use of 3% inulin (irrespective of source) related to the flour content.