Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products

Jindřiška Kučerová, Viera Šottníková and Šárka Nedomová
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Jindřiška Kučerová: Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic
Viera Šottníková: Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic
Šárka Nedomová: Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic

Czech Journal of Food Sciences, 2013, vol. 31, issue 4, 340-346

Abstract: Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by farinograph parameters, laboratory baking tests, firmness, and sensory analysis. The addition of fibre caused a decrease of loaf volume, also a change of crumb colour and a slight increase of bread crumb firmness. On the other hand, the addition of fibre affected the farinograph parameters, significantly decreased the specific volume especially at 3% fibre (P < 0.05). A statistically significant difference (P < 0.05) in firmness was found out between products with added wheat and bamboo fibre. Statistically highly significant differences (P < 0.001) were found among the other pairs of products with fibre. The best sensory properties were detected when examining the products with an addition of wheat and potato fibre. The enrichment of bread with fibre at 1% or 3% increased the dietary fibre content in bread with slightly adverse effects on bread quality.

Keywords: wheat fibre; apple fibre; potato fibre; bamboo fibre; bakery test; sensory analysis (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:352-2012-cjfs

DOI: 10.17221/352/2012-CJFS

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