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Prebiotic enhanced bread could soon be in your lunchbox

Posted 8 months ago by Jacob in General Health News

An awareness of the health benefits of prebiotics, such as FOS, is increasing amongst consumers and so too is the demand for more prebiotic enriched products, such as bread. Until now it has been a challenging task to incorporate prebiotic fibre into the traditional bread making process without damaging the quality of the bread. However, a new study lead by Belgian-based researchers may have found a solution to this problem. The team of food scientists reported, in the Food Chemistry journal, that rye or wheat bran fortified breads treated with a particular xylanase enzyme can yield good quality breads with a prebiotic effect. The scientists observed different xylanase enzymes and their effects on whole meal bread making at different doseages. In the second part of their study, the level of the dietary fibre enriched bread was investigated to discover which xylanase gave optimum results. The researchers concluded that the use of a thermophilic xylanase gave best results in terms of producing a quality bread whilst still keeping good prebiotic activity. So prebiotic enhanced breads may soon be common-place in our supermarkets and bakeries.

OptiBac says: you can find prebiotics in our For daily wellbeing, For a flat stomach, For maintaining regularity and For your child's health products.

^{Reference: Damen, B. et al. (2011) Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials. Food Chemistry Journal. Published online ahead of print.}