Functional Properties of Six Kinds of Dietary Fibers and Their Applications in Bread
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Abstract:
The physiochemical and functional properties of bamboo fiber, wheat fiber, sugarcane fiber, pea fiber, soybean fiber, and cocoa fiber were compared and analyzed to investigate the effects of dietary fibers on the quality of frozen dough bread. The baking characteristics of frozen dough bread and its correlation with the properties of dietary fiber were determined. The dietary fibers were divided into three categories based on their properties. The first category included bamboo fiber, wheat fiber and sugarcane fiber, which had higher contents of insoluble dietary fiber (IDF) and cellulose, higher waterholding capacity and emulsifying capacity. The second category included pea fiber and soybean fiber, which had a higher hemicellulose content, and weaker water-holding and emulsifying capacities. The third category included cocoa fiber, which had a higher lignin content and lower IDF content while exhibiting the weakest water-holding and emulsifying capacities. The results of the baking characteristics showed that compared with the blank control group, the addition of a first-category fiber could significantly improve the bread baking quality, with the firmness of the sugarcane fiber-bread decreasing by 70.15 g, and the associated sensory score increasing by 3.76, indicating the greatest improvement of bread quality. The improvement induced by the second-category dietary fibers came second. After the third-category fiber was added, the firmness of the resulting bread increased by 74.46 g, and the associated sensory score decreased by 4.33, suggesting a negative effect on the bread quality. The correlation analysis results showed that the IDF content, water-holding capacity, and emulsifying capacity are all significantly correlated with bread’s firmness, elasticity, and sensory score (P<0.05).
