18F-7


Development and evaluation (physical and microstructural) of dough and bread fortified with F20 fiber

N. GUEMES VERA1, M. I. Reyes Santamarìa2, N. Maldonado-Hernandez2, and S. Soto-Simental3. (1) Instituto de Ciencias Agropecuarias- CICYTA, Univ. Autonoma del Estado de Hidalgo, Av. Universidad s/n C.P., Tulancingo Hidalgo, 43600, Mexico, (2) Instituto de Ciencias Agropecuarias-CICYTA, Univ. Autonoma del Estado de Hidalgo, Av. Universidad s/n C.P., Tulancingo Hidalgo, 43600, Mexico, (3) Centro de Investigación en Ciencia y Tecnología de Alimentos, ICAp, Univ. Autónoma del Estado de Hidalgo, Av. Universidad Km. 1, Rancho Universitario, Tulancingo, 43600, Mexico

Dietary fiber has been shown to aid in cardiovascular and gastrointestinal health, cancer prevention, and weight management. The average population ingests only 3 to 4 g of soluble fiber/day, which is below the recommended daily intake of 5 to 10 g. The aim of this work was to examine different levels of fiber fortification in wheat dough, preserving those functional properties required to obtain Mexican bread products with acceptable quality attributes while having an improved fiber content and texture. Different formulations were prepared containing fiber (F20) as the main component at four different levels (5, 10, 15, and 20%). The structure of dough samples was examined with a light microscope. Chemical (proximate and dietary fiber content) and physical properties (texture, weight, and volume) were evaluated in samples of Mexican-style bread fortified with the fiber. The micrographs of dough samples showed interconnections within the structure, which are probably due to the presence of the fiber. The chemical analysis also demonstrated an increase in fiber content. On the other hand, texture profile was improved as a result of the new formulation, and the bread volume increased from 100 to 110 cm3 as compared to the blank. This study shows that F20 fiber can be used as a novel ingredient in baked products since it has the potential to improve the physical and sensory properties of wheat bread.

Session 18F, Product Development: General
2:00 PM - 5:30 PM, Sunday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana