Fibre-rich additives-the effect on staling and their function in free-standing and pan-baked bread.
Författare
Summary, in English
BACKGROUND: The use of dietary fibre in bread products is increasing because of consumer demand for healthier products. However, an increase in dietary fibre level changes the rheological properties of the dough and also the quality properties of the final bread product. In this study, effects on dough and bread staling were followed after replacing 3% of wheat flour by fibre-rich additives (fine durum, oat bran, rye bran and wheat bran). Free-standing and pan-baked loaves were baked to compare the influence of baking method and loaf shape. RESULTS: All additives increased dough stability, with oat bran giving the greatest stability and longest development time. Parameters measured during storage were distribution, migration and loss of water, cutability, crumbliness, firmness and springiness. Furthermore, amylopectin retrogradation and amylase-lipid complex formation were assessed. Oat bran provided similar or better results than the control for all staling parameters, while other additives gave no general improvements. Cutability reached a plateau when crumb firmness was ≥ 4 N. CONCLUSION: Small amounts of fibre-rich additives had a significant influence on staling. However, the baking method (free-standing or pan-baked bread) had a greater impact on staling than the additives, thus displaying the importance of the baking method. Cutability was found to be related to firmness. Copyright © 2011 Society of Chemical Industry.
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
Publiceringsår
2012
Språk
Engelska
Sidor
1201-1213
Publikation/Tidskrift/Serie
Journal of the Science of Food and Agriculture
Volym
92
Issue
6
Dokumenttyp
Artikel i tidskrift
Förlag
Wiley-Blackwell
Ämne
- Agricultural Science, Forestry and Fisheries
Nyckelord
- bread
- fibre additives
- staling
- baking methods
Status
Published
ISBN/ISSN/Övrigt
- ISSN: 1097-0010