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Fibre-rich additives-the effect on staling and their function in free-standing and pan-baked bread.

Purhagen, Jeanette LU ; Sjöö, Malin LU and Eliasson, Ann-Charlotte LU (2012) In Journal of the Science of Food and Agriculture 92(6). p.1201-1213
Abstract
BACKGROUND: The use of dietary fibre in bread products is increasing because of consumer demand for healthier products. However, an increase in dietary fibre level changes the rheological properties of the dough and also the quality properties of the final bread product. In this study, effects on dough and bread staling were followed after replacing 3% of wheat flour by fibre-rich additives (fine durum, oat bran, rye bran and wheat bran). Free-standing and pan-baked loaves were baked to compare the influence of baking method and loaf shape. RESULTS: All additives increased dough stability, with oat bran giving the greatest stability and longest development time. Parameters measured during storage were distribution, migration and loss of... (More)
BACKGROUND: The use of dietary fibre in bread products is increasing because of consumer demand for healthier products. However, an increase in dietary fibre level changes the rheological properties of the dough and also the quality properties of the final bread product. In this study, effects on dough and bread staling were followed after replacing 3% of wheat flour by fibre-rich additives (fine durum, oat bran, rye bran and wheat bran). Free-standing and pan-baked loaves were baked to compare the influence of baking method and loaf shape. RESULTS: All additives increased dough stability, with oat bran giving the greatest stability and longest development time. Parameters measured during storage were distribution, migration and loss of water, cutability, crumbliness, firmness and springiness. Furthermore, amylopectin retrogradation and amylase-lipid complex formation were assessed. Oat bran provided similar or better results than the control for all staling parameters, while other additives gave no general improvements. Cutability reached a plateau when crumb firmness was ≥ 4 N. CONCLUSION: Small amounts of fibre-rich additives had a significant influence on staling. However, the baking method (free-standing or pan-baked bread) had a greater impact on staling than the additives, thus displaying the importance of the baking method. Cutability was found to be related to firmness. Copyright © 2011 Society of Chemical Industry. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
bread, fibre additives, staling, baking methods
in
Journal of the Science of Food and Agriculture
volume
92
issue
6
pages
1201 - 1213
publisher
Wiley-Blackwell
external identifiers
  • wos:000301645900007
  • pmid:22052714
  • scopus:84858706881
ISSN
1097-0010
DOI
10.1002/jsfa.4684
language
English
LU publication?
yes
id
80f2b28d-1728-4df3-9b4f-1b3eb719e96b (old id 2221162)
date added to LUP
2011-12-13 16:54:38
date last changed
2017-01-01 05:46:24
@article{80f2b28d-1728-4df3-9b4f-1b3eb719e96b,
  abstract     = {BACKGROUND: The use of dietary fibre in bread products is increasing because of consumer demand for healthier products. However, an increase in dietary fibre level changes the rheological properties of the dough and also the quality properties of the final bread product. In this study, effects on dough and bread staling were followed after replacing 3% of wheat flour by fibre-rich additives (fine durum, oat bran, rye bran and wheat bran). Free-standing and pan-baked loaves were baked to compare the influence of baking method and loaf shape. RESULTS: All additives increased dough stability, with oat bran giving the greatest stability and longest development time. Parameters measured during storage were distribution, migration and loss of water, cutability, crumbliness, firmness and springiness. Furthermore, amylopectin retrogradation and amylase-lipid complex formation were assessed. Oat bran provided similar or better results than the control for all staling parameters, while other additives gave no general improvements. Cutability reached a plateau when crumb firmness was ≥ 4 N. CONCLUSION: Small amounts of fibre-rich additives had a significant influence on staling. However, the baking method (free-standing or pan-baked bread) had a greater impact on staling than the additives, thus displaying the importance of the baking method. Cutability was found to be related to firmness. Copyright © 2011 Society of Chemical Industry.},
  author       = {Purhagen, Jeanette and Sjöö, Malin and Eliasson, Ann-Charlotte},
  issn         = {1097-0010},
  keyword      = {bread,fibre additives,staling,baking methods},
  language     = {eng},
  number       = {6},
  pages        = {1201--1213},
  publisher    = {Wiley-Blackwell},
  series       = {Journal of the Science of Food and Agriculture},
  title        = {Fibre-rich additives-the effect on staling and their function in free-standing and pan-baked bread.},
  url          = {http://dx.doi.org/10.1002/jsfa.4684},
  volume       = {92},
  year         = {2012},
}