Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread

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• 作者：Sidhu ; Jiwan S. ; Al-Hooti ; Suad N. ; Al-Saqer ; Jameela M.
• 刊名：Food Chemistry
• 出版年：1999
• 出版时间：December, 1999
• 年：1999
• 卷：67
• 期：4
• 页码：365-371
• 全文大小：182 K

文摘

The effect of the type of bran, level of addition, particle size and addition of wheat germ on the chemical composition of high-fiber toast bread was investigated. The bran and germ fractions were found to be high in ash, protein, fat and total dietary fiber contents. The wheat germ had a protein content of 27.88 % compared with 11.35, 12.69 and 15.76 % for white flour, whole wheat flour and red fine bran, respectively. The chemical composition of high-fiber breads, in terms of minerals, protein, fat and dietary fiber contents, was found to be far superior than that of the whole wheat flour (control) bread sample. Considering these results, it can be concluded that high-fiber toast bread, with lighter crumb color and improved sensory and nutritional qualities than the whole wheat flour bread, can be produced using white flour, and equal proportions of coarse and fine bran at 20 % , germ at 7.5 % , and sodium stearoyl-2-lactylate at 0.5 % levels.