Dissertations / Theses on the topic 'Dietary fibre'
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Koo, Malcolm M. O. "Dietary fibre, dietary fat, and menarche." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape4/PQDD_0016/NQ53669.pdf.
Full textSels, Jean-Pierre Joseph Emile. "Dietary fibre and diabetes mellitus." Maastricht : Maastricht : Datawyse ; University Library, Maastricht University [Host], 1991. http://arno.unimaas.nl/show.cgi?fid=5618.
Full textSvanberg, Maria. "Effects of processing on dietary fibre in vegetables." Lund : Dept. of Applied Nutrition and Food Chemistry, Lund Institute of Technology, Lund University, 1997. http://books.google.com/books?id=EcZtAAAAMAAJ.
Full textBrownlee, Iain. "The interaction of dietary fibre and colonic mucus." Thesis, University of Newcastle Upon Tyne, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.275525.
Full textEdwards, Sandra L. "Investigation of ispaghula husk arabinoxylan structure." Thesis, London South Bank University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.271763.
Full textMalik, Amirmuslim, and mikewood@deakin edu au. "Studies on dietary fibre: Analysis, epidemiological and physiological aspects." Deakin University. School of Sciences, 1986. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20050902.142103.
Full textColeman, Leana. "Dietary fat and fibre alters colon risk in the rat /." Title page and abstract only, 1999. http://web4.library.adelaide.edu.au/theses/09SB/09sbc692.pdf.
Full textBurley, Victoria Jane. "The effects of dietary fibre on energy intake and appetite." Thesis, King's College London (University of London), 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.295734.
Full textShahjalal, Md. "Partition of dietary energy and protein between fibre and other body components in fibre producing goats." Thesis, University of Aberdeen, 1991. http://digitool.abdn.ac.uk/R?func=search-advanced-go&find_code1=WSN&request1=AAIU548061.
Full textChinery, Rebecca. "Growth control mechanisms, luminal factors, and cancer : a molecular approach." Thesis, Imperial College London, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.263832.
Full textKey, Fiona Brigit. "Digestion and large intestinal fermentation of breads and haricot beans (Phaseolus vulgaris)." Thesis, University of Newcastle Upon Tyne, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308980.
Full textVlitos, Amanda. "Bowel function and non-starch polysaccharide intake during the menstrual cycle." Thesis, London South Bank University, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.259943.
Full textNilsson, Mathias. "The dietary fibre complex of rye grain, with emphasis on arabinoxylan /." Uppsala : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5494-8.pdf.
Full textKarppinen, Sirpa. "Dietary fibre components of rye bran and their fermentation in vitro /." Espoo : Technical Research Centre of Finland, 2003. http://www.vtt.fi/inf/pdf/publications/2003/P500.pdf.
Full textArmstrong, Elizabeth Freda. "Effects of wheat bran and pectin rich diets on colonic metabolism in the rat." Thesis, University of Edinburgh, 1989. http://hdl.handle.net/1842/23684.
Full textElhardallou, Sirelkhatim Balla. "Studies on the functional properties of three starchy legumes and their fibre-rich fractions." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.258373.
Full textRees, Gail. "Diet, bowel function and irritable bowel syndrome." Thesis, London South Bank University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.336373.
Full textCameron-Smith, David, and edu au jillj@deakin edu au mikewood@deakin edu au wildol@deakin edu au kimg@deakin. "THE INTERACTION OF DIETARY FIBRE, CARBOHYDRATE METABOLISM AND DIABETES IN THE RAT." Deakin University. School of Health and Behavioral Sciences, 1994. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20040622.171657.
Full textMunian, A. C. "Pineapple dietary fibre and the effects of processing on its functional properties." Master's thesis, University of Cape Town, 2006. http://hdl.handle.net/11427/11738.
Full textThe waste streams from the pineapple canning industry are a valuable source of carbohydrates, in particular dietary fibre (DF) and neutral sugars. In addition, the waste is a suitable source of antioxidants, enzymes such as bromelin and flavours. Since this waste (core and peel) is currently sold at minimal cost to cattle farmers for use as cattle feed or compost, alternative uses of the material with commercial potential was investigated.
Jagoe, Robert Thomas. "Mechanisms and consequences of nutritional depletion in early lung cancer." Thesis, University of Newcastle Upon Tyne, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.311117.
Full textRumney, C. J. "An in vitro study of the metabolic activities of bacteria from the human colon." Thesis, Open University, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.234270.
Full textBrennan, Margaret Anne. "Modulating the glycaemic response of ready to eat extruded snack products utilising dietary fibre and fibre rich waste stream materials." Thesis, Manchester Metropolitan University, 2012. http://e-space.mmu.ac.uk/313188/.
Full textAndersson, Annica. "Characterisation of barley and barley fractions, with emphasis on dietary fibre and starch /." Uppsala : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5748-3.pdf.
Full textHarris, Suzanne. "Exploring the relationship between the structure of wheat dietary fibre and prebiotic activity." Thesis, University of Reading, 2018. http://centaur.reading.ac.uk/78863/.
Full textAldwairji, Maryam A. O. D. "The association between dietary fibre intakes and incidence of type 2 diabetes mellitus." Thesis, University of Leeds, 2013. http://etheses.whiterose.ac.uk/6334/.
Full textDurmic, Zorica. "Evaluation of dietary fibre as contributing factor in the development of swine dysentery." Thesis, Durmic, Zorica (2000) Evaluation of dietary fibre as contributing factor in the development of swine dysentery. PhD thesis, Murdoch University, 2000. https://researchrepository.murdoch.edu.au/id/eprint/53542/.
Full textLee, Richard Philip. "Setting science-based international food standards : defining dietary fibre in the Codex Alimentarius Commission." Thesis, University of Newcastle Upon Tyne, 2010. http://hdl.handle.net/10443/1644.
Full textRadwan, Mokhtar Sayed. "Nutritional studies on rabbits and rats with special reference to sources of dietary fibre." Thesis, Cardiff University, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314765.
Full textThreapleton, Diane Erin. "Cardiovascular disease risk and dietary fibre intake in the United Kingdom Women's Cohort Study." Thesis, University of Leeds, 2014. http://etheses.whiterose.ac.uk/6423/.
Full textLe, Leu Richard Kevin. "The influence of dietary fibre from barley fraction on DMH-induced intestinal cancer in rats /." Title page and abstract only, 1993. http://web4.library.adelaide.edu.au/theses/09SB/09sbl539.pdf.
Full textNorth, Christina Johanna. "Effect of dietary fibre on selected haemostatic variables and C-reactive protein / Christina Johanna North." Thesis, North-West University, 2006. http://hdl.handle.net/10394/1417.
Full textThesis (Ph.D. (Nutrition))--North-West University, Potchefstroom Campus, 2007
Lewis, Stephen John. "An investigation into the mechanism by which dietary fibre protects against breast and colonic malignancy." Thesis, University of Bristol, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.390140.
Full textSilva, Vanessa Martins da. "Estudo da secagem em leito fixo e de jorro do residuo industrial do processamento de suco de frutas citricas." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254792.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-09T00:16:44Z (GMT). No. of bitstreams: 1 Silva_VanessaMartinsda_M.pdf: 890535 bytes, checksum: fd3ef6ed9e8acb75a4e9410eb1cf3094 (MD5) Previous issue date: 2007
Resumo: Este trabalho teve como objetivo estudar a secagem do resíduo sólido industrial proveniente da fabricação de suco de frutas cítricas em um equipamento de leito fixo e de jorro, com a finalidade de produzir fibra dietética, como ingrediente alimentício. Para isso, foi utilizado como matéria-prima o limão da variedade siciliano para obtenção do resíduo sólido o qual foi produzido em escala piloto por método padronizado (extratora, moinho e prensa) e armazenado a 10°C. As isotermas de dessorção do resíduo sólido foram determinadas com a finalidade de se conhecer os valores de umidade de equilíbrio, e foram obtidas através do método gravimétrico estático utilizando soluções salinas saturadas, nas temperaturas de 60, 75 e 90°C. Os dados experimentais foram ajustados a diversos modelos sendo que o modelo de GAB foi o que apresentou o melhor ajuste nesta faixa de temperatura. Para a secagem em leito fixo foi realizado um planejamento experimental fatorial completo 22 onde as variáveis independentes estudadas foram: velocidade do ar de 0,5, 0,75 e 1m/s e temperatura do ar de 60, 75 e 90°C. Os dados experimentais foram ajustados ao modelo de Fick e os valores de difusividade efetiva obtidos variaram na faixa de 4,72 a 14,6.10-10m/s2, foi ajustado também o modelo exponencial e os valores da constante de secagem variaram na faixa de 6,49 a 20,90.10-4s-1. As respostas do planejamento em relação às propriedades tecnológicas de: índice de absorção de água, índice de solubilidade em água, índice de absorção de óleo e volume de intumescimento não apresentaram diferenças significativas ao nível de significância de 5%. Para a secagem no equipamento de leito de jorro foram determinadas as curvas de secagem do resíduo com um conteúdo inicial de umidade de cerca de 40%, em base úmida, fixando-se uma vazão total de ar de 78,53m3/h, que corresponde à uma velocidade de 3,89m/s para a região do jorro e de 1,01m/s para a região do ânulo, altura de leito fixo de 15cm e temperatura do ar de secagem de 60, 75 e 90°C. Os dados experimentais obtidos no secador de leito de jorro foram ajustados ao modelo de Fick e os valores de difusividade efetiva observados variaram na faixa de 2,64 a 4,26.10-9m/s2, foi ajustado também o modelo exponencial e os valores da constante de secagem variaram na faixa de 3,5 a 5,4.10-3 s-1
Abstract: This work investigated the drying of by-products of citrus juice manufacture in a convective vertical tray dryer and spouted bed dryer with the purpose of producing dietary fiber as a food ingredient. The raw material used was lemon from the sicilian variety, which solid residue was produced in pilot scale by standardized method (extractor, mill and press) and stored at 10°C. Measurement and modeling of sorption isotherms were used to determine equilibrium moisture content. The isotherms were obtained at three different temperatures (60, 75 and 90°C) using the static method with saturated salt solutions. Experimental data was fitted by several models (BET, GAB, Henderson, Peleg and Oswin). The best fitting was obtained with GAB model. The drying in tray dryer was delineated according to a central composite experimental design (22) using as factors: air velocity (0,5, 0,75 and 1m/s) and air temperature (60, 75 and 90°C). The drying kinetics experimental data were fitted using diffusional model and the effective diffusivities values were between 4,72 and 14,6.10-10 m/s2, presenting good fit to the exponential model, and drying constant varied from 6,49 to 20,90.10-4s-1. The experimental design responses evaluated were related to fibres tecnological properties: water-holding capacity, water solubility, oil-holding capacity and swelling. According to the results, they did not show significant differences at 5% of significance level. In the spouted bed, drying curves were obtained with the material at 40% (wet base), fixing total air flow rate of 78,53 m3/h, which corresponds to an air velocity of 3,89m/s in spout region and 1,01m/s in downcomer, height of fixed bed of 15cm at 60, 75 and 90°C. The experimental data was fitted using diffusional model and the obtained effective diffusivities varied from 2,64 to 4,26.10-9m/s2 to spouted bed, showing a good fit to the exponential model, and drying constant varied in the range of 3,5 to 5,4.10-3 s-1
Mestrado
Engenharia de Alimentos
Mestre em Engenharia de Alimentos
DE, SANTIS MICHELE. "Characterization of old and modern durum wheat genotypes in relation to gluten protein and dietary fibre composition." Doctoral thesis, Università di Foggia, 2016. http://hdl.handle.net/11369/363153.
Full textMansoorian, Bahareh. "Effect of food matrix interaction between dietary fibre and polyphenols on their metabolism by colonic bacteria." Thesis, University of Glasgow, 2014. http://theses.gla.ac.uk/6136/.
Full textGustafsson, Kerstin. "Metabolic effects of fibre-rich foods studies of vegetables, oats and wheat on glucose and lipid metabolism and satiety /." Lund : Dept. of Community Health Sciences, and Dept. of Applied Nutrition and Food Chemistry, Chemical Centre, Lund University, 1994. http://catalog.hathitrust.org/api/volumes/oclc/39725793.html.
Full textJuneja, Prateek. "The impact of soluble dietary fibre on blood glucose, insulin and gut hormones in obese human subjects." Thesis, University of British Columbia, 2011. http://hdl.handle.net/2429/35925.
Full textWedlake, Linda Jane. "Dietary fibre in the prevention of gastrointestinal inflammation and toxicity in patients undergoing pelvic radiotherapy for cancer." Thesis, King's College London (University of London), 2015. http://kclpure.kcl.ac.uk/portal/en/theses/dietary-fibre-in-the-prevention-of-gastrointestinal-inflammation-and-toxicity-in-patients-undergoing-pelvic-radiotherapy-for-cancer(2b0827ef-906d-4b25-898f-0c19a39b1f17).html.
Full textLye, Ellen Jane Davey. "Effects of dietary selenium, vitamin E, and fibre on methylmercury toxicity and kinetics in male Sprague-Dawley rats." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=101619.
Full textLuk, Alison. "The carbohydrate dimension of nutrition in gut microbiome modulation." Thesis, The University of Sydney, 2022. https://hdl.handle.net/2123/28506.
Full textAdjei-Duodu, Thomas. "Physical, chemical and functional properties of tiger nuts (Cyperus esculentus) selected from Ghana, Cameroon and UK market (Spain)." Thesis, University of Plymouth, 2015. http://hdl.handle.net/10026.1/3313.
Full textLen, Ninh Thi. "Evaluation of fibrous feeds for growing pigs in Vietnam : effects of fibre level and breed /." Uppsala : Dept. of Animal Nutrition and Management, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/200822.pdf.
Full textGenoni, Angela. "Health impacts and dietary composition of Paleolithic and Australian Guide to Healthy Eating Diets in Australia." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2018. https://ro.ecu.edu.au/theses/2126.
Full textStewart, C. L. "Effects of dietary fibre and the provision of a foraging substrate on the welfare of sows in different grouping systems." Thesis, Queen's University Belfast, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.492327.
Full textJärvi, Anette. "Carbohydrate-Rich Foods in the Treatment of the Insulin Resistance Syndrome : Studies of the Importance of the Glycaemic Index and Dietary Fibre." Doctoral thesis, Uppsala University, Department of Public Health and Caring Sciences, 2001. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-1507.
Full textThe glycaemic responses to various carbohydrate-rich foods are partly dependent on the rate at which the carbohydrate is digested and absorbed. The glycaemic index (GI) is a way of ranking foods according to their glycaemic response and is recommended as a useful tool in identifying starch-rich foods that give the most favourable glycaemic response. This investigation was undertaken to determine whether carbohydrate-rich foods with a low GI and a high content of dietary fibre (DF) could have beneficial metabolic effects in the insulin resistance syndrome. This question was addressed both in single-meal studies and in randomised controlled clinical trials. Starch-rich foods with low GI values incorporated into composite meals resulted in lower postprandial responses of both glucose and insulin than foods with a high GI in meals with an identical macronutrient and DF composition, in subjects with type 2 diabetes. After three weeks on a diet including low GI starchy foods metabolic profile was improved in subjects with type 2 diabetes, compared with a corresponding high GI diet. The glucose and insulin responses throughout the day were lower, the total and low density lipoprotein cholesterol was decreased, and the fibrinolytic activity was normalised. In subjects with impaired insulin sensitivity and diabetes low GI foods rich in soluble DF for breakfast gave a more favourable metabolic profile, with smaller glucose fluctuations from baseline during the day, than a breakfast with high GI foods low in DF. A low GI breakfast high in DF also resulted in lower responses of insulin and C-peptide after breakfast and a lower triacylglycerol response after a standardised lunch. However, none of the tested breakfasts improved the glucose and insulin responses after lunch. Similar results were obtained in obese subjects after including a breakfast with a low GI high in soluble DF for a period of four weeks in comparison with a breakfast with a high GI and low content of DF.
These results support the therapeutic potential of a diet with a low GI in the treatment of diabetes and also in the treatment of several of the metabolic disturbances related to the insulin resistance syndrome.
Järvi, Anette. "Carbohydrate-rich foods in the treatment of the insulin resistance syndrome : studies of the importance of the glycaemic index and dietary fibre /." Uppsala : Acta Universitatis Upsaliensis : Univ.-bibl. [distributör], 2001. http://publications.uu.se/theses/91-554-5166-7/.
Full textLarrosa, Capacés Susana. "Efectos sobre la salud de la ingesta de fibra y su adecuación a las recomendaciones en niños europeos." Doctoral thesis, Universitat Rovira i Virgili, 2021. http://hdl.handle.net/10803/673187.
Full textLa ingesta de fibra dietética se ha relacionado con la salud digestiva y cardiovascular en adultos, pero existen escasas evidencias de esta relación durante la infancia. Además, las recomendaciones de ingesta de fibra en pediatría se basan en una extrapolación de las indicadas para los adultos, desconociéndose si son adecuadas para la salud en la infancia. El objetivo de esta tesis doctoral fue analizar la asociación entre la ingesta de fibra dietética y su adecuación a las recomendaciones durante la infancia con los marcadores de salud cardiometabólicos. Se realizó un análisis longitudinal observacional secundario al Ensayo EU Childhood Obesity Project. Se describió la ingesta de fibra y sus fuentes (recogida a intervalos regulares mediante diarios de 3 días) desde el nacimiento hasta los 8 años en participantes de Alemania, Bélgica, Polonia, Italia y España. Los niños se clasificaron en función del cumplimiento de las recomendaciones de ingesta de fibra. Se calculó el porcentaje de adecuación a las recomendaciones en todas las edades. A los 8 años se evaluó su antropometría, presión arterial sistólica (PAS) y los análisis bioquímicos en sangre (lipoproteínas, triglicéridos y homeostasis para resistencia a la insulina (HOMA-IR)). La puntación z interna de estos parámetros se sumó como indicador de riesgo cardiometabólico. Bajos consumos de fibra de forma mantenida a lo largo de la infancia se relacionaron con menor tolerancia a la glucosa, cifras superiores de PAS y un puntaje de riesgo cardiometabólico más alto a los 8 años. Diferentes fuentes de fibra (frutas y verduras o legumbres) se asociaron con diferentes parámetros del riesgo cardiometabólico. Un porcentaje elevado de la población infantil realizaba ingestas de fibra inferiores a las recomendadas de la EFSA, aunque el hecho de no cumplirlas no se asoció con la salud cardiometabólica en estas edades. No se halló un punto de corte específico de ingesta de fibra asociado a efectos beneficiosos sobre la salud a los 8 años que pudiera marcarse como nueva recomendación. Sin embargo, el hecho de que una ingesta mantenida alrededor de 6.7 gr/1000 kcal al día se asociase con peores marcadores cardiometabólicos, podría sugerir que una ingesta superior a ésta sería suficiente para prevenir este tipo de alteraciones cardiometabólicas en edades tempranas.
Dietary fiber intake has been associated with digestive and cardiovascular health in adults, but there is little evidence about this relationship during childhood. Furthermore, the fiber intake recommendations in pediatrics are based on an extrapolation of those indicated for adults, and it is unknown whether they are appropriate or not for children’s health. The aim of this doctoral thesis was to analyze dietary fiber intake and its adherence to recommendations in relation to cardiometabolic health markers during childhood. We performed an observational longitudinal analysis secondary to the EU Childhood Obesity Project Trial. Fiber intake and its dietary sources (collected at regular intervals using 3-day diaries) were described in participants from Germany, Belgium, Poland, Italy, and Spain from birth to 8 years. The children were classified depending on the compliance with the fiber intake recommendations. The percentage of adequacy with the recommendations was calculated at all ages. At 8 years of age, anthropometry, systolic blood pressure (SBP) and biochemical blood parameters (lipoproteins, triglycerides and homeostasis for insulin resistance (HOMA-IR)) were assessed. The internal z-score of these parameters was added as an indicator of cardiometabolic risk. Sustained low fiber intakes throughout childhood were associated with worse glucose tolerance, SBP levels, and overall cardiometabolic risk score at age 8 years. Different dietary sources of fiber (fruits and vegetables or legumes) were associated with different parameters of cardiometabolic risk. A high percentage of the child population had fiber intakes lower than those recommended by the EFSA, although not following them was not associated with cardiometabolic health at these ages. We did not find a specific cut-off point for fiber intake associated with beneficial health effects at 8 years which could be set as a new recommendation. However, the fact that an intake maintained around 6.7 g / 1000 kcal per day is associated with worse cardiometabolic markers, could suggest that an intake higher than this would be sufficient to prevent this type of cardiometabolic disturbances at an early age.
Jones, Rosanna Frances. "The regulation of the intestinal cancer stem cell marker LGR5 by the dietary fibre derived chemopreventive agent sodium butyrate via an epigenetic mechanism." Thesis, University of Bristol, 2015. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.681727.
Full textHopwood, Deborah. "Dietary fibre for the newly weaned pig: Influences on pig performance, intestinal development and expression of experimental post-weaning colibacillosis and intestinal spirochaetosis." Thesis, Hopwood, Deborah (2001) Dietary fibre for the newly weaned pig: Influences on pig performance, intestinal development and expression of experimental post-weaning colibacillosis and intestinal spirochaetosis. PhD thesis, Murdoch University, 2001. https://researchrepository.murdoch.edu.au/id/eprint/53197/.
Full textStruck, Susanne. "Interactions of wheat macromolecules and fibres from fruit processing by-products using model systems and the application example muffin." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2018. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-236401.
Full textNebenprodukte der Obst-, Getreide- und Gemüseverarbeitung werden oft als Abfall betrachtet, wobei sie signifikante Gehalte an Ballaststoffen und sekundären Pflanzeninhaltsstoffen aufweisen, und bei der Verwendung als Lebensmittelzutat positiv zur menschlichen Ernährung beitragen können. Die Anwendung von Fasern aus Nebenprodukten in Backwaren könnte die Nachhaltigkeit der Verarbeitungskette erhöhen, ist jedoch mit Änderungen der Produkteigenschaften verbunden, wie verringertes Volumen, dichtere Struktur und erhöhte Härte. In der vorliegenden Studie wurden die Wechselwirkungen von Fasern und Weizenmakromolekülen in Muffins, Stärkesuspensionen und Weizenteigen analysiert, wobei sich die drei ausgewählten Fasern in ihrer chemischen Zusammensetzung und ihren technofunktionellen Eigenschaften unterschieden. In Muffins wurde die Mehlsubstitution durch Apfelfaser anhand von Teigrheologie und Produkteigenschaften analysiert. Die Anpassung des Wassergehaltes basierend auf der Teigviskosität wurde als vielversprechende Methode zur Entwicklung von Muffins mit akzeptablen Eigenschaften bewertet, wodurch ein Mehlersatz von 30% möglich war. Die Zugabe von Apfelfasern beeinflusste die Stärkeverkleisterung in Muffins, wie durch die Ergebnisse von Verkleisterungsexperimenten und In vitro-Stärkeverdauung gezeigt wurde. Stärkesuspensionen mit Apfel- und Weizenfasern wurden auf ihr Verkleisterungsverhalten analysiert. Lösliche Ballaststoffe beeinflussten das Verkleisterungsprofil von Weizenstärke im Vergleich zu unlöslichen Ballaststoffen, die als inerter Füllstoff fungierten und nicht mit der Stärke in Wechselwirkung traten. Weizenteige mit Fasern wurden auf Rheologie, Textur und Mikrostruktur untersucht. Die Glutenentwicklung wurde durch die Fasern negativ beeinflusst, was zu weniger dehnbaren Teigen führte. Lösliche Ballaststoffe führten zu einer erhöhten Teigklebrigkeit. Weizenteig mit 10% Faser besitzt zufriedenstellenden Eigenschaften, während höhere Fasermengen nicht zu empfehlen sind, ohne Zusatzstoffe, um die Glutenfestigkeit zu erhöhen. Fasern aus Nebenprodukten sind geeignet als Mehlersatz in Backwaren, wobei die negativen Auswirkungen der hohen Wasserbindekapazität der Faser teilweise durch Wasseranpassung ausgeglichen werden können, insbesondere in Produkten, bei denen die Glutenentwicklung nicht die Produktstruktur dominiert, wie in Muffins oder Kuchen