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It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health beneficial effect. In this context, partial substitution of wheat flour with wheat bran at levels of 3%, 5% and 10% was carried out to investigate physicochemical (moisture, ash, fiber and acidity) Â and sensory properties of pretzel. Â Sensory analyses included evaluation of overall appearance, colour, taste, aroma, consistence (9 point hedonic scale). The present study indicated that 10% added of wheat bran were accepted by consumers and have shown the potential of developing fibre-rich pretzels in order to increase the dietary fibre intake. It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health beneficial effect. In this context, partial substitution of wheat flour with wheat bran at levels of 3%, 5% and 10% was carried out to investigate physicochemical (moisture, ash, fiber and acidity) Â and sensory properties of pretzel. Â Sensory analyses included evaluation of overall appearance, colour, taste, aroma, consistence (9 point hedonic scale). The present study indicated that 10% added of wheat bran were accepted by consumers and have shown the potential of developing fibre-rich pretzels in order to increase the dietary fibre intake

Physicochemical and Sensory Characteristics of Pretzel with Wheat Bran