Abstract

The purpose of this study was to investigate the influence of different fibers on firmness and water loss of the crumb of brown bread. The tested fibers were sugar beet fiber, cellulose and inulin. The tests were applied during a storage period of three days. Each fiber-supplemented bread showed decreased firmness on the third day after baking and increased water contents during the entire storage period. There were strong negative correlations between the pressure force, applicated by a Texture Analyzer and the water content. The highest water retention as well as the lowest firmness rate was measured at cellulose-rich breads. From this study it is claimed that all of the applied fibers effected the staling of brown bread, with cellulose showing the strongest reducing effect on water loss and firming.

Keywords:

Brown bread, dietary fiber, firmness, staling, water binding capacity,

References

Competing interests

The authors have no competing interests.

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Copyright

The authors have no competing interests.