Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of French Bread with Various Dietary Fibers

다양한 식이섬유를 첨가한 프렌치브레드의 품질 특성

  • Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University) ;
  • Lee, Hyun-Ju (Department of Hotel Cuisine & Nutrition, Mokpo Science College)
  • 신말식 (전남대학교 식품영양학과) ;
  • 이현주 (목포과학대학 호텔조리영양계열)
  • Published : 2006.08.31
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Abstract

The quality characteristics of dough and French breads containing dietary fibers, which were resistant starches (RS3 and RS4 types) and commercial non-starch polysaccharides (cellulose, pectin and chitosan), were investigated. The pH of the dough containing all dietary fiber except pectin was greater than that of control and was increased with increasing addition level. There was no correlation between pH and the expansion ratio of dough. As the level of added dietary fibers became high, the bread baking loss decreased, and the order of specific bread volume was 5% cellulose < 5% pectin < control bread, with no significant difference in specific volume. When a high level of dietary fibers was added to wheat flour, a complex phase appeared due to the formation between the network structure of additives and wheat gluten, and starch granules were heavily masted by the increased development of gluten-network matrix after the first fermentation like a wide spread net. Comparing the colorimetric changes of breads with the same added ratio (10%) of dietary fibers, the cellulose and RS4 addition breads had lower levels and the pectin-added bread had the highest value in the redness, while the chitosan-added bread had the highest value in the yellowness. Breads with a high level of dietary fibers showed increased hardness, gumminess, and brittleness and decreased springiness and cohesiveness. By sensory data, breads with 5% NSP and 10% RS addition showed high overall acceptability, with higher sensory RS score, compared to NSP addition. In conclusion, it was suggested that bread with lower than 10% RS or 5% NSP addition based on the amount of wheat flour, was acceptable with no considerable change in preference/overall quality and processing in bread-making.

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