The influence of dietary fiber on moisture and texture changes in wheat bread during storage
| Autor: | Ewa Kacprzyk, Katarzyna Sujka, Alicja Ceglińska, Daria Romankiewicz |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
animal structures
Moisture wheat bread Computer Networks and Communications Chemistry lcsh:Environmental protection digestive oral and skin physiology lcsh:QD450-801 food and beverages lcsh:Physical and theoretical chemistry Wheat bread dietary fiber lcsh:S1-972 Hardware and Architecture moisture Dietary fiber lcsh:TD169-171.8 Food science Texture (crystalline) lcsh:Agriculture (General) lcsh:GB3-5030 texture lcsh:Physical geography Software |
| Zdroj: | Acta Agrophysica, Vol 25, Iss 1, Pp 73-84 (2018) |
| ISSN: | 2300-6730 1234-4125 |
| Popis: | The effect of apple, pea, oat and psyllium fibre on texture and moisture content of wheat bread during storage was investigated. Dietary fibre was added in amounts of 2, 4 and 6%, respectively. Protein content, acidity, baking loss, volume and porosity were investigated in bread. The crust and crumb moisture and texture were determined after 24, 48 and 72 hours of baking. A significant effect of dietary fibre addition on the acidity and volume of wheat bread was observed. Bread containing dietary fibre showed lower porosity compared to control. Higher moisture content of the crust and crumb were also observed in bread with dietary fibre. The moisture of the crust and crumb decreased during storage. Bread enriched with dietary fibre had lower cohesiveness and higher hardness, gumminess and chewiness. No effect of dietary fibre addition on the change in resilience of the crumb was observed. Crumb hardness increased significantly, while the other texture parameters were reduced during storage. |
| Databáze: | OpenAIRE |
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