Instrumental texture and baking quality of high-fiber toast bread as affected by added wheat mill fractions

The effect of bran type, level of addition, particle size, addition of whea t germ, as well as other additives like improvers and dough conditioners, o n the instrumental texture and baking quality of high-fiber toast bread (wh ite pan bread) has been investigated. The specific loaf volume decreased si gnificantly (3.45 cc/g) when the bran level was raised to 30%, but at 20% b ran addition, the specific loaf volume was superior to that of the control bread. The specific loaf volume of test breads remained higher than the con trol bread up to a level of 7.5% wheat germ addition. Additives like ascorb ic acid (50ppm) and sodium stearoyl-2-lactylate (0.5%) further improved the baking quality of test bread samples. The objective texture values (measur ed as compression force, kg) indicated that the test bread with bran additi on up to 20% and germ up to 7.5% possessed a softer texture (0.80 kg) than the control bread (1.02 kg). In comparison with control bread, the panelist s gave higher sensory scores for all attributes of test bread samples conta ining up to 20% red coarse bran or up to 30% red fine bran. A similar trend in sensory quality of test samples containing up to 7.5% wheat germ was al so observed. High-fiber toast bread made from white flour, equal proportion s of coarse and fine bran at 20%, wheat germ at 7.5%, plus sodium stearoyl- 2-lactylate at 0.5% levels, was found to possess softer texture and improve d sensory quality than the whole wheat flour bread.