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.
|Conference||European Symposium on Enzymes in Grain Processing, ESEGP-2|
|Period||8/12/99 → 10/12/99|