Baking of high fiber wheat bread

Marjatta Salmenkallio-Marttila, Kati Katina, Maarit Fabritius, Karin Autio

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Abstract

Our aim was to produce good quality wheat bread containing up to 10-12% of dietary fiber by optimizing the baking process. Reduction of bran particle size improved crumb structure and mouthfeel but the volume of the bread was not improved. Prefermentation of the wheat bran with yeast or with yeast and lactic acid bacteria improved loaf volume and crumb structure. The bread had added flavour and good and homogenous pore structure. Elasticity of the crumb was excellent. Commercial baking enzymes also had a positive effect on the volume, structure and flavour of bread supplemented with wheat bran. The combination of a-amylase, xylanase and lipase was the most effective in extending the shelf-life of the bread supplemented with wheat bran.
Original languageEnglish
Title of host publication2nd European Symposium on Enzymes in Grain Processing, ESEPG-2
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages309-311
ISBN (Electronic)951-38-5707-7
ISBN (Print)951-38-5706-9
Publication statusPublished - 2000
MoE publication typeA4 Article in a conference publication
EventEuropean Symposium on Enzymes in Grain Processing, ESEGP-2 - Helsinki, Finland
Duration: 8 Dec 199910 Dec 1999

Publication series

SeriesVTT Symposium
Number207
ISSN0357-9387

Conference

ConferenceEuropean Symposium on Enzymes in Grain Processing, ESEGP-2
Abbreviated titleESEGP-2
CountryFinland
CityHelsinki
Period8/12/9910/12/99

Fingerprint

baking
breads
wheat bran
dietary fiber
wheat
texture
flavor
yeasts
mouthfeel
bran
xylanases
elasticity (mechanics)
amylases
lactic acid bacteria
particle size
shelf life
enzymes

Cite this

Salmenkallio-Marttila, M., Katina, K., Fabritius, M., & Autio, K. (2000). Baking of high fiber wheat bread. In 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2 (pp. 309-311). Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 207
Salmenkallio-Marttila, Marjatta ; Katina, Kati ; Fabritius, Maarit ; Autio, Karin. / Baking of high fiber wheat bread. 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. Espoo : VTT Technical Research Centre of Finland, 2000. pp. 309-311 (VTT Symposium; No. 207).
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abstract = "Our aim was to produce good quality wheat bread containing up to 10-12{\%} of dietary fiber by optimizing the baking process. Reduction of bran particle size improved crumb structure and mouthfeel but the volume of the bread was not improved. Prefermentation of the wheat bran with yeast or with yeast and lactic acid bacteria improved loaf volume and crumb structure. The bread had added flavour and good and homogenous pore structure. Elasticity of the crumb was excellent. Commercial baking enzymes also had a positive effect on the volume, structure and flavour of bread supplemented with wheat bran. The combination of a-amylase, xylanase and lipase was the most effective in extending the shelf-life of the bread supplemented with wheat bran.",
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Salmenkallio-Marttila, M, Katina, K, Fabritius, M & Autio, K 2000, Baking of high fiber wheat bread. in 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. VTT Technical Research Centre of Finland, Espoo, VTT Symposium, no. 207, pp. 309-311, European Symposium on Enzymes in Grain Processing, ESEGP-2, Helsinki, Finland, 8/12/99.

Baking of high fiber wheat bread. / Salmenkallio-Marttila, Marjatta; Katina, Kati; Fabritius, Maarit; Autio, Karin.

2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. Espoo : VTT Technical Research Centre of Finland, 2000. p. 309-311 (VTT Symposium; No. 207).

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

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AU - Katina, Kati

AU - Fabritius, Maarit

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N2 - Our aim was to produce good quality wheat bread containing up to 10-12% of dietary fiber by optimizing the baking process. Reduction of bran particle size improved crumb structure and mouthfeel but the volume of the bread was not improved. Prefermentation of the wheat bran with yeast or with yeast and lactic acid bacteria improved loaf volume and crumb structure. The bread had added flavour and good and homogenous pore structure. Elasticity of the crumb was excellent. Commercial baking enzymes also had a positive effect on the volume, structure and flavour of bread supplemented with wheat bran. The combination of a-amylase, xylanase and lipase was the most effective in extending the shelf-life of the bread supplemented with wheat bran.

AB - Our aim was to produce good quality wheat bread containing up to 10-12% of dietary fiber by optimizing the baking process. Reduction of bran particle size improved crumb structure and mouthfeel but the volume of the bread was not improved. Prefermentation of the wheat bran with yeast or with yeast and lactic acid bacteria improved loaf volume and crumb structure. The bread had added flavour and good and homogenous pore structure. Elasticity of the crumb was excellent. Commercial baking enzymes also had a positive effect on the volume, structure and flavour of bread supplemented with wheat bran. The combination of a-amylase, xylanase and lipase was the most effective in extending the shelf-life of the bread supplemented with wheat bran.

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Salmenkallio-Marttila M, Katina K, Fabritius M, Autio K. Baking of high fiber wheat bread. In 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. Espoo: VTT Technical Research Centre of Finland. 2000. p. 309-311. (VTT Symposium; No. 207).