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Research on Production of Bread with Dietary Fibre of Wheat Bran

Yun Chen

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Abstract

The processing and formula of runctional bread with dietary fiber of wheat bran were studied by using flavor appraisement and orthogonal experients method.Dietary fiber from wheat bran was added to bread with the different scale,and then these bread was compared with ordinary bread.The results showed that: the bread added by 0.5 % dietary fiber of wheat bran become health bread,its appearance and internal quality traits were not significantly lower than ordinary bread.

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What this paper is about

The processing and formula of runctional bread with dietary fiber of wheat bran were studied by using flavor appraisement and orthogonal experients method.Dietary fiber from wheat bran was added to bread with the different scale,and then these bread was compared with ordinary bread.The results showed that: the bread added by 0.5 % dietary fiber of wheat bran become health bread,its appearance and internal quality traits were not significantly lower than ordinary bread.

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Available abstract

The processing and formula of runctional bread with dietary fiber of wheat bran were studied by using flavor appraisement and orthogonal experients method.Dietary fiber from wheat bran was added to bread with the different scale,and then these bread was compared with ordinary bread.The results showed that: the bread added by 0.5 % dietary fiber of wheat bran become health bread,its appearance and internal quality traits were not significantly lower than ordinary bread.

Key concepts: Bran, Food science, Dietary fiber, Flavor, Wheat flour, Dietary fibre, Whole wheat, Wheat bread

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