The influence of dietary fiber on moisture and texture changes in wheat bread during storage

The effect of apple, pea, oat and psyllium fibre on texture and moisture content of wheat bread during storage was investigated. Dietary fibre was added in amounts of 2, 4 and 6%, respectively. Protein content, acidity, baking loss, volume and porosity were investigated in bread. The crust and crumb...

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Bibliographic Details
Main Authors: Katarzyna Sujka, Alicja Ceglińska, Daria Romankiewicz, Ewa Kacprzyk
Format: Article
Published: Institute of Agrophysics, Polish Academy of Sciences 2018-06-01
Series:Acta Agrophysica
Online Access:,105087,0,2.html