Effect of Apple Fiber and Cellulose on the Physical Properties of Wheat Flour

Abstract

Various amounts of apple fiber and cellulose were added to wheat gluten and water-holding capacities (WHC) of the different mixtures were determined. A linear relationship between concentrations of two kinds of fiber and WHC was not observed, indicating a possible interaction between fiber and gluten which reduced the WHC of mixtures. Mixograph studies of wheat flour and fiber mixtures demonstrated that the dilution of gluten by fiber could not account for all of the observed changes in mixing properties of the wheat flour/fiber blends. This is further evidence for a possible interaction of fiber and gluten which may explain the poor baking properties of apple fiber bread. INTRODUCTIONDIETARY FIBER is defined as the nondigestible components in foods which include cellulose, hemicellulose, lignins, pectins, gum and mucilages (Williams, 1985); The lack of dietary fiber in the American diet has been associated with constipation, diverticulosis, cardiovascular diseases and cancer (Spiller et al., 1978).Many forms of dietary fiber have been added to bread and other cereal-based products. Pomeranz et al. (1977) replaced wheat flour with up to 15% cellulose, wheat bran, and oat bran in bread baking. D'Appolonia and Young (1978) added lO-20% wheat and oat brans to bread dough. Toma et al. (1979) baked bread with 5--15% potato peel.The chemical and baking properties of apple fiber used in this study were previously evaluated (Chen et al., 1987). The chemical analyses of apple fiber showed that apple fiber contained 31% cellulose, 1.5% lignin, 12% water-insoluble hemicellulose as well as 9% water-insoluble pectin. In addition, apple fiber also contained 18% water-soluble hemicellulose. In the baking property study, loaf volume of bread decreased by 21% when 4% wheat flour was replaced by apple fiber. As the concentration of apple fiber increased, the loaf volume decreased markedly. The main problem in apple fiber bread baking is "weak" or "crippled" dough with a reduced ability to retain gas during the baking processing (Chen et al., 1987).The poor baking quality of certain fiber cereal products has been attributed to several factors. Pomeranz et al. (1977) reported that at 5% fiber the loaf volume decreased to an extent expected from the dilution of the functional gluten proteins. At levels above 7%, however, fibrous materials decreased the loaf volume more than could be explained by the dilution of gluten. These authors further demonstrated with electron microscopy that fibrous materials inhibit the formation of thin sheets and fibers in the crumb which are present in nonfiber containing bread. These authors stated the inhibition of fine structure formation in the crumb was not due to dilution of gluten. It was the purpose of this study to further investigate the effect of fibrous materials on the physical properties of gluten and the mixing properties of wheat flour.

Production and Evaluation of Some Bakery Products Containing Ginger Powder

“…On the contrary, weight of rusk increased with increasing ginger powder to wheat flour ratios, except for 3% ginger rusk which recorded lower values. The increase in weight may be due to the increase in fiber content which have a higher water holding capacity [41]. The changes in volume and weight values are reflected in specific volume which consistently increased from 0.40 in control sample to 0.47 in 9% rusk ginger samples.…”

Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products

“…AP as a by-product of fruit industry contains significantly higher content (~37 %) of dietary fibre and hence it can be a potential source for health food preparations. Investigations have revealed that although apple fibres are superior due to the presence of bioactive components to that of wheat and oat bran, blending of apple fibre with wheat flour resulted in decreased baking efficiency (Chen et al 1988a). Addition of 4 % of AP in cookie and muffin formulations, however gave an acceptable product quality (Chen et al 1988b).…”

Produção de goma xantana por fermentação do resíduo de suco de maçã

“…Geralmente, a fonte de carbono e fósforo são nutrientes limitantes e baixas concentrações de nitrogênio e altas de carbono conduzem à máxima produção de polímero. O meio I otimizado por GARCYA-OCHOA et al 6 4 . Como nos meios I e II foi utilizado resíduo de maçã como fonte de carbono, a diferença nos rendimentos de goma obtidos no meio II pode ser justificada em função da presença da fonte de nitrogênio.…”