INFLUENCE OF SELECTED PLANT FIBRE UPON PHYSICAL PROPERTIES OF BREAD DOUGH AND BREAD
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):151–155
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ABSTRACT
This paper presents results of a research into the influence of selected plant fibre (of different water solubility) upon physical properties of bread dough and bread. The effect of fibre addition upon rheological properties of bread dough and bread was tested using a rotational rheometer HAAKE RT20 with the measuring system plate-plate (HPP 20) and the test of the oscillation affected OCS. The influence of fibre upon final product texture was tested as well. For texture measurements a testing machine INSTRON4301 was used (penetration test). Based on the results obtained it was concluded that the addition of plant fibre had an influence upon rheological properties of dough and texture of the final product.
ISSN:1230-0322