As a part of this master’s thesis, we prepared white wheat bread with the addition of oat fibre, inulin or the commercial product NUTRIOSE®. The content of isolated dietary fibre that was added to the dough was at least 6 g/100 g of the final product; this way the bread can be labelled as »high-fibre«. We measured the specific volume
of bread samples and determined the chemical composition. The total dietary fibre content in bread samples was determined by the enzymatic-gravimetric method AOAC 991.43 and also calculated according to the used recipe. The total dietary fibre content in all bread samples met the conditions for the use of a nutrition claim. The TPA (Texture Profile Analysis) test was used for measuring the textural properties of the bread samples. The colour of the crust and crumb of the bread samples was measured using a Minolta chromometer. In addition, a sensory analysis with a trained and consumer panel was performed. We found out that dietary fibre addition had a negative effect on the specific volume of bread. The exception was the bread sample made by the optimal recipe which contained inulin. Furthermore, the addition of dietary fibre improved the nutritional value of white wheat bread and resulted in lower energy value. Based on the texture, crust and crumb colour, and sensory
analysis results, it can be concluded that addition of oat fibre and inulin are suitable for further improvements in bread recipes. Due to its negative effect on bread’s
specific volume and texture properties, NUTRIOSE® proved to be less appropriate.
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