Journal
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Volume 37, Issue 7, Pages 697-704Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.lwt.2004.02.015
Keywords
alkaline hydrogen peroxide; dietary fiber; sugarcane bagasse; sucrose ester
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The suitability of an emulsifier, sucrose ester, to enhance the proportion of dietary fiber in white pan bread was examined. The substitution of dietary fiber from sugarcane bagasse and a commercial dietary fiber (Solka Floc(R) 900) were varied from 0 to 15 g/100 g of wheat flour mass. Expansion and stickiness of dough, volume, specific volume, firmness and springiness of bread, including sensory evaluation all decreased as each of dietary fiber increased. Bread properties improved with sucrose ester addition. Bread made by 10 g/100 g of each dietary fiber substitution, was scored favorable by consumer when sugar ester was added at 1.5 g/100 g as wheat flour mass. (C) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
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