除了这些作用外，当添加到烘焙产品的面团中时，FOS还可以发挥一些技术作用:它们可以很容易地添加到使用益生元-益生菌组合的食品中(例如作为酸奶和发酵牛奶的乳制品)，但也可以添加到饮料和烘焙产品中。对于后者，它们是理想的，因为它们能承受高温。在低卡路里食品(“清淡”)中，糖含量减少，FOS能够增加产品的甜味(特别是短链FOS)，而不增加卡路里含量，并且/或有助于掩盖添加任何甜味剂的令人不快的余味。许多谷类面粉，特别是小麦和黑麦，已经含有一定水平的FOS;为了提高它，可以在烘焙产品中添加从菊苣和托皮南柏根等天然丰富来源中提取的FOS。
其他纤维
Recent guidelines recommend the daily consumption of 20 to 40 g of fibres, necessary to guarantee good bowel functionality and other healthy functions (e.g. reduction of cholesterol absorption and of post-meal glycemia), but it is estimated that the great majority of population can barely cover half of this amount. Fibers also have the beneficial effect of counteract overweight and obesity thanks to the long last satiety feeling that they can boost after meals. For all these reasons, fibres-rich foods like wholemeal bakery products, once considered for the less wealthy population, are now appreciated more and more and seeing non-stop market expansion. Wholegrain products alone (representing only a part of fibre-rich products) count thousands of products on the market, and marketing of new products has increased from ca. 200 in the year 2000 to over 3000 in the year 2011 (data from conference “Whole Grains on Every Plate” 2012, San Antonio, USA). For bread, breakfast cereals and snacks, the proportion of wholemeal products is around 20% of total, and such figure is increasing. This is true also for products not usually seen in a “wholemeal” version, e.g. pizza and pita breads, cakes and other sweet products, soups, frozen food and baby food. Wholemeal products are not only those based on wheat, since there can be also wholemeal rice and wholemeal corn, and other less common as wholemeal quinoa. Wholemeal flours are not only richer in fibres from bran, but also richer in vitamins and minerals compared to “white” flours, containing almost exclusively starch. From the structural point of view, the Codex Alimentarius defines fibres as polysaccharides composed by 10 or more units, non hydrolyzable by human intestinal enzymes, therefore they are not digested and they don’t bring any calories. However, some of them can be digested by intestinal microorganisms, that can therefore grow and over-number the others: if these are beneficial strains, the fibres are defined “prebiotic” (4). Fibres are also often divided into “soluble” and “insoluble”: the first ones have shorter chains and are sometimes slightly sweet. This distinction is very important from the technological point of view: every fibre is more or less ideal for a certain product’s formulation. The soluble ones can be easily incorporated in any food product, and their presence does not usually alter the characteristics of the product at all (“invisible fibres”): they can be used to texturize creamy/dairy/fruity products, or even added to beverages! On the contrary, insoluble fibres have a more limited range of applications: they are ideal when added to bakery products dough, being able to texturize them and hold moisture within the dough and final product. Some of the most innovative and interesting fibres for the bakery sector (5-6) are the following:
- 链抑素和环链抑素:它们是小到中等大小的可溶性聚合物，由淀粉水解获得。它们因其广泛的应用范围和有益健康的影响而受到赞赏(例如，与单糖相比，餐后血糖峰值不那么剧烈)。环destrin呈环状，在添加到特定配方之前，可用于保护脆弱物质(如维生素、抗氧化剂、omega-3脂肪酸)。如果生产过程需要，它们可以耐热和耐酸碱，没有颜色和味道，是任何配方的理想选择，甚至是饮料。
- 豌豆纤维:主要以果胶为代表，是烘焙产品的理想材料，使其内软外脆。这种效果可用于“关键”应用，如部分替代昂贵的杏仁粉，以获得蛋白杏仁饼干的外壳松脆感，或部分替代昂贵的瓜尔胶增稠剂。与其他不溶性纤维相比，它们能结合更多的水，对面筋结构的破坏更小。它们也可以用来给烘焙产品的馅料结构，无论是奶油馅还是水果馅。
- 胡芦巴(Trigonella foenum-gracium)纤维:这种植物的芳香和苦的种子已经在中国和印度的传统医学中使用了几个世纪，因为它们的抗菌和抗炎特性。这些种子还含有大量的不溶性纤维(20-25%)和半乳甘露聚糖(20-25%):后者是可溶性水胶体纤维，特性类似于车前草纤维和瓜尔胶。它们具有优良的工艺性能和有益的健康作用，其中包括控制胆固醇和血糖。可作为果冻剂、增稠剂、乳化剂和稳定剂用于各种食品，如谷类食品、烘焙食品和奶制品。
叶酸
它是一种可溶性维生素，对DNA合成和修复，以及许多其他重要的生化活动，包括快速细胞生长和增殖，如胎儿和婴儿的生长，和红细胞的产生都是必不可少的。因此，叶酸缺乏会导致胎儿和儿童贫血和发育不良。建议在妊娠期和幼儿期补充叶酸，许多国家在一系列产品中强制加强叶酸，特别是谷类食品。这种做法是如此普遍，以至于人们怀疑叶酸可能过量摄入(7)。然而，这种物质的安全性非常高。
参考文献
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3）Mikusova L.等。，2013年。营养，抗氧化剂和新功能面包的血糖特征。中国化学纸杂志，E-PUB在印刷品之前
4）Roberfroid M.等.、益生元效应:新陈代谢和健康益处。英国营养学杂志，2010年。104 (2)
5）Ktenioudaki A和Gallagher E.，高纤维焙烤制品发展的最新进展-综述文章。食品科技动态，2012。28日(1)
6）NIBA L.，富含纤维食物的进展。食品技术，2012. 66（11）
7）Fajardo v等。，2013年。在便利食品中缺乏叶酸的数据：应该用叶酸摄入量的即食产品被认为是相关的吗？欧洲挑战。食品组成与分析杂志。E-PUB之前
由丽塔洛伦西尼
