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Effect of Apple Fiber and Cellulose on the Physical Properties of Wheat Flour
Author(s) -
CHEN H.,
RUBENTHALER G.L.,
SCHANUS E.G.
Publication year - 1988
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.1365-2621.1988.tb10242.x
Subject(s) - fiber , gluten , food science , chemistry , cellulose , wheat flour , dietary fiber , wheat gluten , dilution , biochemistry , organic chemistry , physics , thermodynamics
Various amounts of apple fiber and cellulose were added to wheat gluten and water‐holding capacities (WHC) of the different mixtures were determined. A linear relationship between concentrations of two kinds of fiber and WHC was not observed, indicating a possible interaction between fiber and gluten which reduced the WHC of mixtures. Mixograph studies of wheat flour and fiber mixtures demonstrated that the dilution of gluten by fiber could not account for all of the observed changes in mixing properties of the wheat flour/fiber blends. This is further evidence for a possible interaction of fiber and gluten which may explain the poor baking properties of apple fiber bread.