Impact of Dietary Fibers on Moisture and Crumb Firmness of Brown Bread

M. Schleissinger; A.L. Meyer; N. Afsar; A. Gyoergy Nagy; V. Dieker; J.J. Schmitt

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Impact of Dietary Fibers on Moisture and Crumb Firmness of Brown Bread

机译：膳食纤维对黑面包水分和面包糠硬度的影响

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摘要

The purpose of this study was to investigate the influence of different fibers on firmness and water loss of the crumb of brown bread. The tested fibers were sugar beet fiber, cellulose and inulin. The tests were applied during a storage period of three days. Each fiber-supplemented bread showed decreased firmness on the third day after baking and increased water contents during the entire storage period. There were strong negative correlations between the pressure force, applicated by a Texture Analyzer and the water content. The highest water retention as well as the lowest firmness rate was measured at cellulose-rich breads. From this study it is claimed that all of the applied fibers effected the staling of brown bread, with cellulose showing the strongest reducing effect on water loss and firming.

机译：这项研究的目的是调查不同纤维对黑面包糠的硬度和水分流失的影响。测试的纤维是甜菜纤维，纤维素和菊粉。测试在三天的存储期内进行。每种添加了纤维的面包在烘烤后的第三天显示出硬度降低，并且在整个存储期间内含水量增加。纹理分析仪施加的压力与水含量之间存在很强的负相关性。在富含纤维素的面包上测得了最高的保水率和最低的硬度。根据这项研究，声称所有施加的纤维都会影响黑面包的陈旧，其中纤维素对水分流失和紧实效果最强。

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来源
《Advance journal of food science and technology》 |2013年第10期|1281-1284|共4页
作者
M. Schleissinger; A.L. Meyer; N. Afsar; A. Gyoergy Nagy; V. Dieker; J.J. Schmitt;
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作者单位

University of Applied Sciences, Fulda, Germany;

University of Applied Sciences, Fulda, Germany;

University of Applied Sciences, Fulda, Germany;

University of Applied Sciences, Fulda, Germany;

University of Applied Sciences, Fulda, Germany;

University of Applied Sciences, Fulda, Germany;

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正文语种 eng
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关键词
Brown bread; dietary fiber; firmness; staling; water binding capacity;

机译：褐色面包;膳食纤维;坚定过时水结合能力;

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1. Impact of Dietary Fibers on Moisture and Crumb Firmness of Brown Bread [J] . M. Schlei?inger, A.L. Meyer, N. Afsar, Advance journal of food science and technology . 2013,第10期

机译：膳食纤维对棕色面包水分和面包屑的影响
2. Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads [J] . Masure Hanne G., Wouters Arno G. B., Fierens Ellen, Food Hydrocolloids . 2019,第OCTa期

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3. Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads [J] . Masure Hanne G., Wouters Arno G. B., Fierens Ellen, Food Hydrocolloids . 2019,第Octa期

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4. The High Fiber Bread with Apple Pomace Dietary Fibre [C] . He Yaqiang, Yangsoo Kim, Wang Fengcheng 14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts . 2012

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5. Dietary psyllium fiber and fat: Impact on serum lipid concentrations, fecal bulking characteristics in humans, and bread production. [D] . Fang, Cheng-Shun. 1992

机译：膳食车前草纤维和脂肪：对血清脂质浓度，人类粪便膨胀特征和面包生产的影响。
6. Does Perception of Dietary Fiber Mediate the Impact of Nutrition Knowledge on Eating Fiber-Rich Bread? [O] . Maria Królak, Marzena Jeżewska-Zychowicz, Marta Sajdakowska, 2017

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7. Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads [O] . Hanne G. Masure, Arno G.B. Wouters, Ellen Fierens, 2019

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Impact of Dietary Fibers on Moisture and Crumb Firmness of Brown Bread

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