Dietary Fiber Breads Containing Wheat Bran and Corn Husk

DOI

Bibliographic Information

Other Title
  • 小麦ふすま，トウモロコシ外皮の粉末を添加したファイバーブレッド

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Description

Bread was made from mixture (95 : 5, 90 : 10, and 85 : 15) of hard wheat flour and two fiber materials, wheat bran and corn husk. The water absorption of dough containing fibers was found to be the same as that of non fiber dough, the viscoelastic charactors and the extensibility were found to be inferior to those of control, and this reduction was remarkable with dough of 15% corn husk. The loaf volume was found to be not influenced by the substitution with these fiber materials at all levels examined. The crumb texture of bread with corn husk showed the same figures as that of control, however, this texture of bread with wheat bran was somewhat coarse and the quality was estimated to be inferior and this phenomenon was especially distinct in the 15% substituted one.<BR>As a conclusion, it would be possible to say that the substitution of wheat flour with these fiber materials at 5% level has no effect on the loaf volume, crumb texture, and sensory evaluation and this fiber bread would be of use to prevent the fiber deficiency.

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Details 詳細情報について

  • CRID
    1390282681307564032
  • NII Article ID
    130003717027
  • DOI
    10.11428/jhej1951.31.553
  • ISSN
    18847870
    04499069
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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