Effect of Dietary Fiber Purified from Cassia Tora on the Quality Characteristics of the Bread with Rice Flour

결명자 식이섬유가 쌀 첨가 식빵의 제빵특성에 미치는 영향

  • Published : 2003.08.01

Abstract

This study was accomplished to investigate the effect of dietary fiber purified from Cassia Tora on the quality characteristics of the bread compared to hydroxypropyl methyl cellulose (HPMC) and xanthan gum (XG). The bread-making flour was prepared with wheat flour/rice flour (75/25) and added with 3% various dietary fibers. Dietary fiber of Cassia Tora (CT fiber) showed the highest volume expansion and the volume of bread with XG was the lowest. The values of lightness in both the crust and crumb color were the highest in the bread with XG. There was no significant difference in the score of sensory evaluation about color. As a result of texture measuring by Texture Analyzer, springiness and cohesiveness were not affected by the addition of CT fiber. However the significant decrease of gumminess, hardness and chewiness were observed from the bread containing CT fiber. Overall acceptance scores by sensory evaluation of baked bread with CT fiber were not significantly different from those of control.

Keywords

rice flour;dietary fiber of Cassia Tora;bread quality

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