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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