date:Sep 14, 2012
eters analysed.
In general, literature has reported various detrimental effects on dough handling and bread quality associated with flour replacement by dietary fibre, such as wheat bran and resistant starch, the researchers said.
Findings in this study showed that overall, bread volume and high-speed mixing time was influenced by fibres but proofing time and taste was not.
Wheat bran and locust bean gum impacted most of the parameters evaluated.
Wheat bran was the only fibre source that inf