Volume 8, Issue 30 (2011)
FSCT 2011, 8(30): 69-79 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Effect of short bran and cross-linked wheat starch on characteristics of dough and Barbari bread (Iranian flat bread). FSCT 2011; 8 (30) :69-79
URL: http://fsct.modares.ac.ir/article-7-12059-en.html
URL: http://fsct.modares.ac.ir/article-7-12059-en.html
Abstract: (8391 Views)
Bread is the most consumed food of human. Amongst different types of breads, white breads are of great favorite, however these kinds of breads contain low amount of dietary fiber compared to dark breads. On the other hand, the positive effects of fibers on human health have been well documented. In order to increase the fiber content of the bread, it is possible to use different fiber sources other than the bran in order to keep the favorable appearance of the bread. In this research the effects of addition of two fiber sources: cross-linked wheat starch and short barns at three levels of zero, 5 and 10 % on the quality of dough and flat bread (Barbari) were studied. The results showed that addition of 5% of cross-linked wheat starch had the best effects on dough and bread quality. In many aspects both fibers used, had similar effects, while in the case of color, cross-linked wheat starch (opposite to bran) did not change the color of the bread. Therefore it is possible to use cross-linked wheat starch to increase the dietary fiber content of the bread without any undesirable effects on bread quality.
Received: 2008/06/27 | Accepted: 2009/04/27 | Published: 2011/09/29
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |