Abstract
Many papers have been published on the significance of dietary fiber for human nutrition. The beneficial influence of dietary fiber is its function on colon. An increased cereal fiber intake is desirable and this can best be achieved by means of bread. We studied on the processing of bread, in which some parts of the white wheat flour were replaced by fiber-rich material, Okara.
White wheat flour and Okara were blended and baked, and the effect of this Okara blending on functional properties in bread making was investigated. Loaf volume was measured by repassed displacement. Firmness and cohesiveness were analyzed using a rheolometer. And we made a sensory survey of the Okara-bread on sixteen 20-year old women who were students of Kyoritsu Women's University. The characteristics, like as loaf volume, crumb grain, and texture, of Okara-bread differed substantially from conventional bread. The deleterious effects of Okara could be counteracted by the additon of sodium stearoyl-2-lactylate (SSL), whey, and whole egg together.
