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FIBER COMPONENTS‐QUANTITATION AND RELATIONSHIP TO CAKE QUALITY
Author(s) -
JELTEMA MELISSA SHAFER,
ZABIK MARY E.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb09128.x
Subject(s) - hemicellulose , bran , pectin , fiber , food science , lignin , dietary fiber , cellulose , chemistry , raw material , biochemistry , organic chemistry
Cereal and legume brans were fractionated to measure individual dietary fiber components. Wheat brans were similar in dietary fiber content, showing values of approximately 0.8% pectin, 26% water insoluble hemicellulose, 8% cellulose, and 4% lignin. The dietary fiber content of soy, oat, and corn brans varied widely. Oat bran was lowest in most fiber components. Soy hulls was the only bran containing a substantial quantity of pectin. Corn bran contained the largest quantity of water‐insoluble hemicellulose. Fiber components could be used to partially predict the following parameters of cake quality: tenderness, volume, viscosity, cell size, cell wall thickness, and grain. Hemicelluloses appeared to have a large effect on cake quality.