Although the consumption of whole grain foods has been encouraged due to the association between whole grains and health benefits, changes in the technological parameters and sensory attributes may limit the consumption of these products. This review addressed the effects on technological properties and sensory attributes of using cereal bran fiber in pasta and expanded extrudates (breakfast cereals and snacks). However, there are few studies on the microstructure and the fiber modification of these products, demonstrating that there is a great challenge to solve the technological and sensory problems of fiber-added expanded extruded products.

中文翻译：

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谷物纤维：用于食品工业的挤出改性

尽管由于全谷类食品与健康益处之间的关联而鼓励全谷类食品的消费，但是技术参数和感官属性的变化可能会限制这些产品的消费。这篇综述探讨了在面食和膨化膨化食品（早餐谷物和零食）中使用谷类麸皮纤维对技术性能和感官特性的影响。然而，关于这些产品的微观结构和纤维改性的研究很少，这表明解决添加纤维的膨化挤出产品的技术和感官问题面临着巨大的挑战。