Addition of fiber to partially baked and frozen breads could improve functional characteristics,according to a new study.
The study is aimed at increasing the composition of inulin,pectin and guar gum blends to improve the fiber content of partially baked frozen(PBF)bread without altering the quality,reported Bakeryandsnacks.com.
Researchers led by Du?ka Curic from the University of Zagreb,Croatia said they have tested the effects of inulin,pectin and guar,alone and in combination,on the quality and stability of PBF bread using response surface methodology.
PBF breads stored frozen for a day and re-baked were found to improve the specific volume,crumb hardness and chewiness using a blend of all three components,researchers said.
The compositions of fiber blends used in the study may help in the production of gluten-free bread,which is considered to be of low nutritional value,researchers added.
Researchers noted that bread enriched with inulin featured higher crumb hardness,lower specific volume,shape,moisture content,and crumb cohesiveness,but improved flavor,while pectin and guar were found to enhance moisture content and crumb cohesiveness.
The study titled'Combined effects of inulin,pectin and guar gum on the quality and stability of partially baked frozen bread'was published in Food Hydrocolloids.
