date:Sep 14, 2012
luenced specific volume,researchers said, but high-speed mixing time, crumb colour acceptance, crumb appearance acceptance and texture acceptance were influenced by the three different fibre sources studied.
A fibre choice
In addition to reducing bread volume, wheat bran was found to reduce crumb luminosity and increase high-speed mixing time, crumb chroma and crumb moisture content.
Locust bean gum also reduced crumb luminosity and increased crumb moisture content, but reduced high-speed mix