INSTRUMENTAL TEXTURE and BAKING QUALITY of HIGH-FIBER TOAST BREAD AS AFFECTED BY ADDED WHEAT MILL FRACTIONS

Abstract

The effect of bran type, level of addition, particle size, addition of wheat germ, as well as other additives like improvers and dough conditioners, on the instrumental texture and baking quality of high-fiber toast bread (white pan bread) has been investigated. the specific loaf volume decreased significantly (3.45 cc/g) when the bran level was raised to 30%, but at 20% bran addition, the specific loaf volume was superior to that of the control bread. the specific loaf volume of test breads remained higher than the control bread up to a level of 7.5% wheat germ addition. Additives like ascorbic acid (50 ppm) and sodium stearoyl-2-lactylate (0.5%) further improved the baking quality of test bread samples. the objective texture values (measured as compression force, kg) indicated that the test bread with bran addition up to 20% and germ up to 7.5% possessed a softer texture (0.80 kg) than the control bread (1.02 kg). In comparison with control bread, the panelists gave higher sensory scores for all attributes of test bread samples containing up to 20% red coarse bran or up to 30% red fine bran. A similar trend in sensory quality of test samples containing up to 7.5% wheat germ was also observed. High-fiber toast bread made from white flour, equal proportions of coarse and fine bran at 20%, wheat germ at 7.5%, plus sodium stearoyl-2-lactylate at 0.5% levels, was found to possess softer texture and improved sensory quality than the whole wheat flour bread.