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BAKING and STORAGE STABILITY PROPERTIES of HIGH FIBER BREADS CONTAINING COMPARABLE LEVELS of DIFFERENT FIBER INGREDIENTS
Author(s) -
RASCO BARBARA A.,
DONG FAYE M.
Publication year - 1991
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1991.tb00186.x
Subject(s) - food science , fiber , dietary fiber , bran , chemistry , ingredient , raw material , organic chemistry
Textural changes and storage stability properties of high fiber yeast breads containing 13% dietary fiber (TDF, as is basis) from either white wheat bran, white wheat distillers' grains with solubles (DDGS), barley spent grains (BSG), soy fiber, or oat fiber were compared. Flour substitution levels ranged from 12% to 23%. There were approximately 100 colony forming units (CFU)/1000 g for the BSG containing breads and 10 6 to 10 7 CFU/1000 g for the other products. Mixing and baking properties for breads utilizing these ingredients varied widely. Breads containing wheat distillers’grains retained softness longer during the storage trial than did the other experimental products.