Research Article | OPEN ACCESS
Impact of Dietary Fibers on Moisture and Crumb Firmness of Brown Bread
M. SchleiBinger, A.L. Meyer, N. Afsar, A. Gyorgy Nagy, V. Dieker and J.J. Schmitt
University of Applied Sciences, Fulda, Germany
Advance Journal of Food Science and Technology 2013 10:1281-1284
Received: April 08, 2013 | Accepted: April 22, 2013 | Published: October 05, 2013
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,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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