title: Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread.
abstract: BACKGROUND
  The use of dietary fibre in bread products is increasing because of consumer demand for healthier products. However, an increase in dietary fibre level changes the rheological properties of the dough and also the quality properties of the final bread product. In this study, effects on dough and bread staling were followed after replacing 3% of wheat flour by fibre-rich additives (fine durum, oat bran, rye bran and wheat bran). Free-standing and pan-baked loaves were baked to compare the influence of baking method and loaf shape.
  
  
  RESULTS
  All additives increased dough stability, with oat bran giving the greatest stability and longest development time. Parameters measured during storage were distribution, migration and loss of water, cutability, crumbliness, firmness and springiness. Furthermore, amylopectin retrogradation and amylase-lipid complex formation were assessed. Oat bran provided similar or better results than the control for all staling parameters, while other additives gave no general improvements. Cutability reached a plateau when crumb firmness was ≥ 4 N.
  
  
  CONCLUSIONS
  Small amounts of fibre-rich additives had a significant influence on staling. However, the baking method (free-standing or pan-baked bread) had a greater impact on staling than the additives, thus displaying the importance of the baking method. Cutability was found to be related to firmness.
authors: Department of Food Technology, Engineering and Nutrition, Division of Food Technology, Lund University, PO Box 124, SE-221 00 Lund, Sweden. jeanette.purhagen@food.lth.se
authors: Jeanette K
authors: JK
authors: Purhagen
authors: Malin E
authors: ME
authors: Sjöö
authors: Ann-Charlotte
authors: AC
authors: Eliasson
mesh_terms: D000681:Amylases / Q000378:metabolism; D000687:Amylopectin / Q000378:metabolism; D018554:Avena; D001939:Bread / Q000032:analysis*; D003258:Consumer Behavior; D003296:Cooking / Q000379:methods*; D004041:Dietary Fats; D004043:Dietary Fiber; D002523:Edible Grain; D005433:Flour / Q000032:analysis*; D005503:Food Additives; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D012434:Secale; D014908:Triticum; D014867:Water
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D005503:Food Additives; D014867:Water; D000687:Amylopectin; D000681:Amylases