Development of high-fruit-dietary-fibre muffins

Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies

“…A similar study done on fibre- (2001) showed that moisture content of the cookies increased with higher substitution of regular flour with nixtamalized (softening process by soaking corn in hot lye solution) corn hull. Some other studies have also shown that increasing fiber content of the flour increased A w or moisture content of baked goods (Ranhotra et al 1991;Grigelmo-Miguel et al 1999). …”

“…There was no difference (p≥0.05) in surface cracks between the control cookie and the 70% barley cookie. The water-holding capacity, and hence the moisture content, of baked products increases with increasing fibre content (Ranhotra et al 1991;Grigelmo-Miguel et al 1999;Manley 2000). The disappearance of surface cracks with increasing β-glucan content might be because of increase in the water-holding capacity of the cookies.…”

By-Products from Plant Foods are Sources of Dietary Fibre and Antioxidants

“…Addition of byproducts in bakery products are muffin butter supplemented with peach dietary fibre (Grigelmo-Miguel et al, 1999), and cake dough enhanced with prickly pear cladode fibre (Ayadi et al, 2009) at levels up to 5%. Incorporation of cauliflower by-products into ready-to-eat snacks enhanced nutritional and textural characteristics, increasing dietary fibre levels in the finished product by over 100% (Stojceska et al, 2008).…”

Influencia de la adición de un ingrediente funcional en la calidad de un producto de bollería. Aspectos reológicos y texturales y su relación con la aceptación sensorial

“…Se han empleado otros tipos de fibra para incrementar la cantidad de fibra dietética en productos de bollería como bizcochos o magdalenas. Por ejemplo, se ha añadido fibra dietética de melocotón a magdalenas; éstas eran más húmedas y más oscuras que las magdalenas control (sin fibra), y algunos parámetros de textura cambiaron negativamente (dureza, masticabilidad) (Grigelmo-Miguel et al, 1999). Polizzoto et al (1983) y Shafer y Zabik (1978) estudiaron el efecto de diferentes fuentes de fibra (α-celulosa, salvado de maíz, salvado de arroz, salvado de soja, salvado de trigo y salvado de avena) en magdalenas y bizcochos (layer cake) respectivamente, siendo las magdalenas con salvado de maíz y con salvado de trigo las únicas aceptables para los consumidores, los bizcochos hechos con salvado de soja y salvado de avena no fueron aceptados debido a la baja puntuación en sabor que otorgaron los consumidores.…”

“…The moisture content generally decreased with the addition of RS. -Miguel et al (1999) reported that the addition of other dietary fibres (DF) had the contrary effect: the incorporation of peach DF (levels from 2% to 10%) in muffins increased the moisture percentage with each increment, a fact which they attributed to prevention of water loss during baking because of the water holding capacity of peach DF. The water holding capacity of the RS employed is lower than that of other fibre sources such as oat fibre, cellulose and wheat flour.…”