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.
Highlights
Dietary fibers are a common and important ingredient of a new generation of healthy food products
The aim of this study is to investigate the effect of different fibers on bread staling by determining the water loss and crumb firmness of brown bread
Inulin is a polymer of fructose units linked by beta 2, 1 linkages, cellulose is a polymer of glucose in beta 1, 4 glycoside linkage and sugar beet fiber is a mixture of 42% hemicellulose, 28% cellulose, 27% pectin and 3% of lignin
Summary
Dietary fibers are a common and important ingredient of a new generation of healthy food products. The intake of fibers is known to show some healthy effects, for example reducing the risk of diseases such as diabetes, constipation and high cholesterol (Mandala et al, 2007). Breads containing fiber to a greater extent show especially longer shelf life than control samples (Gomez et al, 2003). This is an important aspect because the fast staling of traditional bread is one of the most reasons for bread waste (Moazzezi et al, 2012)
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