Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2015, 3(10), 637-640
DOI: 10.12691/jfnr-3-10-3
Open AccessArticle

Volume and Texture of Brown Rye Bread Fortified with Different Cellulose Fibres Length

Katharina Fuckerer1, , Oliver Hensel2 and Joachim J. Schmitt1

1Department of Food Technology, University of Applied Science Fulda, Fulda, Germany

2Faculty of Organic Agricultural Sciences, Department of Agricultural Engineering/Livestock Systems Engineering, University of Kassel, Kassel, Germany

Pub. Date: December 05, 2015

Cite this paper:
Katharina Fuckerer, Oliver Hensel and Joachim J. Schmitt. Volume and Texture of Brown Rye Bread Fortified with Different Cellulose Fibres Length. Journal of Food and Nutrition Research. 2015; 3(10):637-640. doi: 10.12691/jfnr-3-10-3


Fibres have positive effects on human health, if there is sufficient intake. But most people ingest too less amounts of fibres daily. In order to improve this, in present study rye bread was fortified with three different cellulose fibres length (18 µm, 300 µm, 700 µm) for a daily consumption of fibres. For developing and enriched bread with comparable parameters to a standard rye bread, effects of cellulose addition were measured on rye bread volume and crumb texture. Results were that with rising cellulose fibre length rye bread volume decrease and crumb texture became firmer. Changes in bread volume and crumb structure were observed, since with increasing cellulose length, the water binding via cellulose also increased. This bound water was not available for pentosan structures in bread. The result is that the regular swelling processes are hindered and a comparable elastic dough formation as in standard bread could not be attained. Adding cellulose fibres with different fibre length also influenced the firmness of bread crumb and volume of bread.

rye bread cellulose volume texture

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