Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels

Abstract

There is an increasing interest in development of functional bakery products having therapeutic value other than nutrition. In present study, partially hydrolyzed guar gum (1–5%) was added to wheat flour to study its effect on dough rheology and bread quality. The effects of PHGG level along with varying water level in the bread dough were studied on bread crumb firmness, specific loaf volume and overall sensory acceptability of bread. The results of the study revealed that partially hydrolyzed guar gum increased the total dietary fiber content of bread to 3.78%. Hence, partially hydrolyzed guar gum can be utilized for dietary fiber fortification of bread with improved textural property and with equivalent sensory acceptability as compared to control bread.