Document Type : Original Paper

Authors

• Farzaneh Moradi ^{1, 2}
• Behzad Nasehi ³

¹ Department of Food Science and Technology, Khuzestan Science and research Branch, Islamic Azad University, Ahvaz, Iran

² Department of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran

³ Associate Professor, Department of Food Technology, Ramin University of Agriculture and Natural Resources of Khuzestan, Mollasani, Khuzestan, Iran

Abstract

Since the amount of fiber consumption in Iran is less than 30 grams per day, it prepare the ground for cardiovascular diseases, diabetes and cancer. Therefore, given the per capita consumption of bread, this study was designed to optimize the bread formula enriched with sugarcane bagasse. For this purpose, FSB in four levels of 0, 5, 10 and 15% and xanthan gum in four levels of 0, 0.5, 1 and 1.5% (w/w based on flour) were added to the formula of bread. The results indicated that adding FSB to the formula, caused the rheological properties to improve. This is despite the fact that the volume of all types of breads decreased. Also, Sensory evaluation shows that increasing the amount of FSB in the samples causes a drop in the porosity, chewiness and texture of the bread, but samples enriched with FSB had the best smell and taste. The overall assessment suggests that the texture of breads enriched with FSB is much softer than the control sample. During the storage, this situation continued, and delayed the bread stalling. In general, the study of the properties of flour, dough and bread indicated that adding FSB in the range of 5 to 10% (without xanthan gum) is suitable for the production of functional bread.

Keywords

• Fiber
• Flat Bread
• Functional
• Gum