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Peanut Hull Flour as Dietary Fiber in Wheat Bread
Author(s) -
COLLINS J. L.,
KALANTARI S. M.,
POST A. R.
Publication year - 1982
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.1365-2621.1982.tb12909.x
Subject(s) - food science , dietary fiber , wheat flour , fiber , chemistry , proximate , organic chemistry
Peanut hull flour (PHF) at 0, 4, and 8% was added to wheat bread (WB) to increase the dietary fiber content. The bread was tested for textural properties, proximate composition, dietary fiber content, specific volume, color, and some sensory attributes. While addition of PHF caused some changes in the bread, all samples were evaluated by a panel as being acceptable. From the standpoint of bread quality, PHF is an acceptable material which can be added to WB to increase the level of dietary fiber.