Wheat Fiber as Additives in Reduced Calories Wheat Bread – Part One: Dough and Bread Properties

Authors:
M. Ognean, Neli Darie, Claudia Felicia Ognean
Abstract:
Reducing dietary calories is the primary dietary goal for many consumers. High-fiber ingredients are added to breads for several reasons. First, they are used to increase the total dietary fiber content of the bread. Second, they can be used to decrease the calories in the bread. Breads with increased levels of dietary fiber were produced by adding wheat fiber for 10, 15, 20, or 25% of the wheat flour. Effects of wheat fiber VITACEL® on the dough properties and on the final product (fiber enriched wheat bread) are described.
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