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

Katharina Fuckerer^1, , 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

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

Abstract

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.

Keywords:
rye bread cellulose volume texture

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