Dietary fibre sources in bread: Influence on technological quality

The Response Surface Methodology was employed to study the effects of adding different dietary fibre sources (wheat bran, resistant starch and locust bean gum), on process and quality parameters of pan bread. The experiments were carried out according to a 2(3) central composite rotational design (CCRD). With the experimental results or responses, the effect of each variable was calculated and the interactions between them were determined. For some parameters, such as proofing time, crust colour acceptance, crust appearance acceptance, taste acceptance and aroma acceptance, fibre addition did not present a significant effect. For the remaining parameters evaluated, it was possible to establish a mathematical model to explain the effect of the different dietary fibre sources. High-speed mixing time, crumb colour acceptance, crumb appearance acceptance and texture acceptance were influenced by the three different fibre sources studied. Wheat bran was the only fibre source that influenced specific volume and crumb chroma and hue angle. Wheat bran and locust bean gum (LBG) contributed to retain moisture in the crumb during all the storage period. (C) 2012 Elsevier Ltd. All rights reserved.