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2013•Cereals & OilsRequires access

Effect of corn high quality dietary fiber on physical properties of bread

Liu Ting-tin

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Abstract

The effect of corn high quality dietary fiber(CHQDF)on the texture property of bread was studied. The results showed that CHQDF had certain influence on the texture of bread. The addition of CHQDF led to the improvement of hardness and chewiness of bread,while had relatively less impact on the elasticity and resilience of bread. Through the comprehensive analysis of physical property,specific volume,water–retaining property,aging degree and sensory quality of bread,the maximum addition of 9% of CHQDF in bread was confirmed. Under such conditions,the bread had exquisite taste,soft and flexible texture and pure flavor.

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What this paper is about

The effect of corn high quality dietary fiber(CHQDF)on the texture property of bread was studied. The results showed that CHQDF had certain influence on the texture of bread. The addition of CHQDF led to the improvement of hardness and chewiness of bread,while had relatively less impact on the elasticity and resilience of bread. Through the comprehensive analysis of physical property,specific volume,water–retaining property,aging degree and sensory quality of bread,the maximum addition of 9% of CHQDF in bread was confirmed. Under such conditions,the bread had exquisite taste,soft and flexible texture and pure flavor.

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Available abstract

The effect of corn high quality dietary fiber(CHQDF)on the texture property of bread was studied. The results showed that CHQDF had certain influence on the texture of bread. The addition of CHQDF led to the improvement of hardness and chewiness of bread,while had relatively less impact on the elasticity and resilience of bread. Through the comprehensive analysis of physical property,specific volume,water–retaining property,aging degree and sensory quality of bread,the maximum addition of 9% of CHQDF in bread was confirmed. Under such conditions,the bread had exquisite taste,soft and flexible texture and pure flavor.

Key concepts: Chewiness, Food science, Flavor, Taste, Dietary fiber, Physical property, Texture (cosmology), Fiber

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