Study on the Quality Evaluation of Low-Calorie Bread Blended with Cellulose Powder

Abstract

Cellulose powder contains high amounts of dietary fibre, which has various functions and no caloric content. In this study, we evaluated the quality (dough expansion volume, loaf specific volume, loaf height, crust and crumb colour, crumb microstructure, and crumb hardness) of bread prepared with cellulose (type I and II) powder. Bread prepared with high levels of cellulose powder had a low dough expansion volume, loaf-specific volume and loaf height, and a lighter crust colour. The crumb hardness of bread containing 10% and 15% cellulose powder was almost similar, whereas the crumb of bread prepared with 20% cellulose powder was significantly harder. However, cellulose powder did not significantly affect the hardening speed of the bread.