Wheat Fiber as Additives in Reduced Calories Wheat Bread – Part Two: Nutritional and Sensorial Evaluation

Neli Darie, M. Ognean, Claudia Felicia Ognean
The fiber content of wheat bread enhancing with wheat fiber was calculated. We also calculate the caloric value of the same products in order to prove a high caloric content reduction in products which wheat fiber was added. Product acceptability was judged by sensory evaluation. Breads made with 10% wheat fiber received the highest overall score. Also wheat bread with 15% was found acceptable. The sample which had 20% wheat fiber added was evaluated as being at the limit of the acceptance. An important reduction for the caloric value was obtained for each sample which had wheat fiber added.
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