Eating quality of wheat bread with potato fibres
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (LMC/Food - P1)
Keywords: potato fibres
The dietary fibre content in wheat bread can be enhanced significantly by addition of purified plant based fibre products, such as potato fibres. Potato fibres are produced as a by-product in the manufacturing of potato starch, and the fibres include primarily potato peel constituents. The quality of the potato fibres depends on the manufacture practice and the chemical composition of the raw potatoes. An enhanced intake of high dietary fibre food products is advisable as stated in health claims. In general, cereal products are high in fibre, however white wheat bread has a lower fibre content due to removal of bran during milling.
The presentation will cover initial studies on the effects of the quality of potato fibres and the effect of production technology of potato fibres on the eating quality of wheat bread with added potato fibres. Focus will be on the correlation between the composition of dietary fibres and the presence of cross linking components with a cell-wall strengthened effect in the potato fibres and the texture and structure of dough and bread with added potato fibres.
Presented Wednesday 19, 13:30 to 15:00, in session Innovations in Food Technology - Poster Session (LMC/Food - P1).
