Study backs addition of fibre in partially baked breads

The addition fibre to partially baked and frozen breads could help to improve functional characteristics whilst meeting consumer demand for healthy foods, according to new research.
The study – published in Food Hydrocolloids – aimed to optimise the composition of a blend of inulin, pectin and guar gum to enrich the fibre content of partially baked frozen bread without impairing its technological quality.

Led by Duška Ćurić from the University of Zagreb, Croatia, the research team explained that in addition to being a convenient food, bread is expected to be nutritious. As a result the team proposed to create a fibre rich product in the form of partially baked frozen (PBF) bread.

“In this study we investigated the effects of inulin, pectin and guar alone and in combination on the quality and stability of partially baked frozen breads using response surface methodology,” explained the researchers.

“In PBF breads stored frozen for one day and rebaked, we found that a blend of all three components can improve the specific volume, crumb hardness and chewiness.”

If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.


No comments yet.

Sorry, the comment form is closed at this time.