Effect of dietary fiber from sugarcane bagasse and sucrose ester on dough and bread properties |
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Authors: | Arpathsra Sangnark |
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Affiliation: | a Food Science Department, Faculty of Science, Burapha University, Chonburi 20131, Thailandb School of Environment, Resources and Development, Processing Technology Program, Asian Institute of Technology, Pathumthani 12120, Thailand |
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Abstract: | The suitability of an emulsifier, sucrose ester, to enhance the proportion of dietary fiber in white pan bread was examined. The substitution of dietary fiber from sugarcane bagasse and a commercial dietary fiber (Solka Floc® 900) were varied from 0 to 15 g/100 g of wheat flour mass. Expansion and stickiness of dough, volume, specific volume, firmness and springiness of bread, including sensory evaluation all decreased as each of dietary fiber increased. Bread properties improved with sucrose ester addition. Bread made by 10 g/100 g of each dietary fiber substitution, was scored favorable by consumer when sugar ester was added at 1.5 g/100 g as wheat flour mass. |
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Keywords: | Alkaline hydrogen peroxide Dietary fiber Sugarcane bagasse Sucrose ester |
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