Incorporation of Oat, Psyllium and Barley Fibers: Effect on Baking Quality, Sensory Properties and Shelf Life of Bread

摘要

The fibres namely oat, psyllium and barley were incorporated at 2, 4 and 6 per cent level in flour for bread making and their effect on pasting properties, bread making quality and sensory acceptability of bread was studied. The effect of incorporation revealed the increased bake absorption, bread weight while decreased specific volume. The overall acceptability scores were maximum for bread prepared with oat fibre at 2 per cent level, followed by barley at 2 per cent level and psyllium at 4 per cent level, in the order. During storage of packed bread, moisture content and water activity were higher for bread prepared from fibres as compared to control and it was observed that moisture content was higher in bread packed in Polypropylene (PP). Formation of free fatty acid content (% oleic acid) was observed to be higher in the bread stored at ambient condition and which were packed in LDPE packaging material. The overall acceptability of bread decreased with the increased storage period.