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Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products

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  • Jindřiška KUČEROVÁ

    (Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic)

  • Viera ŠOTTNÍKOVÁ

    (Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic)

  • Šárka NEDOMOVÁ

    (Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic)

Abstract

Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by farinograph parameters, laboratory baking tests, firmness, and sensory analysis. The addition of fibre caused a decrease of loaf volume, also a change of crumb colour and a slight increase of bread crumb firmness. On the other hand, the addition of fibre affected the farinograph parameters, significantly decreased the specific volume especially at 3% fibre (P < 0.05). A statistically significant difference (P < 0.05) in firmness was found out between products with added wheat and bamboo fibre. Statistically highly significant differences (P < 0.001) were found among the other pairs of products with fibre. The best sensory properties were detected when examining the products with an addition of wheat and potato fibre. The enrichment of bread with fibre at 1% or 3% increased the dietary fibre content in bread with slightly adverse effects on bread quality.

Suggested Citation

  • Jindřiška KUČEROVÁ & Viera ŠOTTNÍKOVÁ & Šárka NEDOMOVÁ, 2013. "Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(4), pages 340-346.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:352-2012-cjfs
    DOI: 10.17221/352/2012-CJFS
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    References listed on IDEAS

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    1. Hellyer, Nicole Elizabeth & Fraser, Iain & Haddock-Fraser, Janet, 2012. "Food choice, health information and functional ingredients: An experimental auction employing bread," Food Policy, Elsevier, vol. 37(3), pages 232-245.
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