Investigation on the possibility of cellulose (dietary fiber) in bread making

Numerous investigations have been carried out about flour enrichment and fiber adding is one of them. In recent years, dietary fiber has been considered, due to its beneficial effects. Because the amount of fiber in daily diet is usually less than the recommended amount (30 grams per day), the fortification of bread with fiber can play an important role in achieving its health benefits. The aim of this study was investigation on the possibility of supplementation of bread with adding fiber. Project was done in three phases. In the first phase, with review of previous research, two different sources of fiber, a soluble fiber (psyllium) and an insoluble fiber (beet sugar) were selected, considering the least adverse effects on bread quality properties. In the second phase, supplemented barbari bread was baked in a traditional bakery. The effects of supplementation on the rheological properties of dough (farinography and Extensography) were determined. Qualitative characteristics of supplemented bread, including moisture content, bread volume, color indices, sensory and texture properties were determined. In the third phase, breads were packaged in porous poly ethylene bags and non porous poly ethylene bags filled with CO2 gas (modified atmosphere pacakging). The effects of packaging on the shelf life and stailing were studied by measuring bread volume, texture properties (shear force, compress and stress rupture), and color indices. Statistical design was completely randomized design based on full factorial test with two levels of fiber, four levels of added fiber (zero, 2, 4 and 6 percent), two levels of packaging and four levels of storage time (zero, 24, 48 and 72 hours after baking). In general, adding fiber improves dough rheological properties. Comparing commercial barbari bread, supplemented breads have darker color, better quality characteristics and shelf life.