The Effects of Oat Fiber Powder

Particle Size on the Physical

Properties of Fresh and Frozen
Wheat Bread Rolls

The effects of oat fiber powder particle size on the physical properties of fresh and frozen wheat
bread rolls
1
Table of Contents
Results and Discussion ................................................................................................................... 2
Effect of the oat fiber powder on the volume of the fresh and frozen wheat bread rolls ........... 2
Effect of the oat fiber powder on the crumb, crest and color of the fresh and frozen wheat
bread rolls.................................................................................................................................... 3
Effect on the quality parameters of the fresh and the frozen bread ............................................ 3
Statistical results ......................................................................................................................... 4
Conclusion ...................................................................................................................................... 9
References ..................................................................................................................................... 10

The effects of oat fiber powder particle size on the physical properties of fresh and frozen wheat
bread rolls
2
Results and Discussion
Effect of the oat fiber powder on the volume of the fresh and frozen wheat bread rolls
Fresh and frozen bread rolls were being made using the conditions containing different particle
sizes oat fiber powder and the process of the bake off technology. The quality of the bread has
been analyzed under low temperatures. These values are compared with the simple bread making
process. Different particle sizes of oat fiber powder affected the volume and also the specific
properties like crumb, crest hardness and other physiochemical properties (Brcenas, et al.,
2004). These characteristics of the bread were dependent on the simple and the bake off
technological process and it was analyzed that certain inclusion of the oat fiber powder in the
bread made a certain reduction in the volume of the bread as far as the conventional or simple
bread making process is concerned. This is due to the fact that the fibers which are insoluble in
the bread would not let the dough to expand and hence due to a high water content the volume of
the bread is reduced (Rogers, et al., 1988) (Hoseney & Rogers., 1990). The same results has
been observed from the bake off technology as the pectin tends to increase the volume of the
bread but this effect was completely minimized by the bake off technology process. It can be
concluded that pectin is usually a good constituent for the simple or conventional bread making
but in the case of the bake off technology its effects are negligible (Rosell & Santos., 2010). In
the structure of the pectin fiber there are ionized carboxyl groups which forms the hydrogen
bonds easily. It could be analyzed that its polymeric structure does not possess the capability to
keep the firms structure of the crest and the crumb. That is the reason why after the process of
the partial baking and the occurrence of the cooling procedures the final baking does not tends to
recover the extent of volume.
The condition in which the dough has been stored under the low or minute temperatures have
also affected the volume of the fully baked bread rolls. It was analyzed that the constituent of the
fiber in the par-baked bread which was stored at certain low temperatures also did not affect the
volume of the bread but on the other hand the bread containing the blends of the fiber showed a
significant decrease in the volume along the storage (Ronda & Roos., 2011). While in the case of
the crumb and crust the fiber blend did not affected the structure due to the presence of the gluten
which also favored the crumb to collapse under the influence of the low temperatures. Hence
there was a constant yield of the lower volume which can be specified by the statistical results
(Masoodi & Chauhan., 1998) (Chen, et al., 1988).
The breads which are accumulated from the par-baked bread possess many enriched constituents
in which the volume is not seem to be influenced at all (Mandala, et al., 2009). It can be said that
the loaves which has the constituent of the pectin could show better performance if preserved for
the longer times. It could be effect of the water binding capacity which resisted against the ice
damage and hence the specific volume is obtained which could also be observed in the results
(Baier-Schenk, et al., 2005).

The effects of oat fiber powder particle size on the physical properties of fresh and frozen wheat
bread rolls
3
Effect of the oat fiber powder on the crumb, crest and color of the fresh and frozen wheat
bread rolls
In the case of the simple technique of making fresh and frozen bread rolls the crumb was
significantly hard and it could be said that the constituents of the resistant starch and fiber blend
both resulted in hardness of the crumb and same changes have been observed in the case of the
crust structure. The blend of the fibers imposed a very significant influence on the crumb
yielding a stiff crumb structure. Similar results have been analyzed in the vicinity of the resistant
starch. In the bake off technology same changes have been observed and same influence have
been imposed by both fiber blend and the resistant starch (Mandala & Sotirakoglou., 2005).
Pectin did not influence the hardness of the bread at all and was not a significant influence in this
process. The frozen condition of the par baked bread has also led to increase in the hardness of
the crumb and crest as the changes depends only upon the appropriate storage temperatures. It
could be said that under the influence of low temperatures the fully baked bread are always
found in a harder crumbs and crests rather than in the case of the subzero temperatures (Lagrain,
et al., 2008). This effect could not be observed in the fresh bread because but it only be noticed
in the influence of the breads which contains the fiber blends. These realizations also indicates
that soluble and insoluble fibers are not mostly form their structures when subjected to low
temperatures. Hence the frozen bread can easily be formulated with constituents of the fiber
while on the other hand the fresh breads containing the pectin are not mostly influence by the
storage conditions. Under the influence of the previous observations it can be stated that at
frozen temperature that the hardening occurred in a very slow manner or could not be present at
all (Brcenas & Rosell., 2006) (Korus, et al., 2009).
Effect on the quality parameters of the fresh and the frozen bread
The quality parameters have been defined on the fresh and the frozen breads under low or
subzero temperatures and significant change was observed in the moisture and also in the ratio of
the width and height. This significant increase can also be seen in the statistical results as the
fresh bread have lower constituents of the moisture which because of the fact that the lower
amount of the water is used in the formulated of the fresh bread. These results can also be
realized in the sated experiment (Brcenas, et al., 2004) in which the hydrocolloids were the only
case when the moisture contents have been increased. The frozen bread contained higher amount
of the moisture than the fresh bread again the exception was just because of the fiber blends. The
higher moisture case in the frozen bread was just due to the account of the less water evaporation
in the baking processes because most of the time it was observed that the intimal heat is required
for the increase in temperature (Lainez, et al., 2008). In many cases it was also observed that the
bread which is frozen contained a higher amount of water than the fresh bread due to the change
in the temperature. Concerning the fiber blend effect, having the diverse water hydration
properties and the constituents of the viscometric profile of the blend of fibers could elaborate its
different activities. The addition of the hydrocolloids could results in the lower moisture
constituents of crumbs (Polaki, et al., 2010) (Mandala, et al., 2009).
It can be observed from the fresh bread is mostly undergo the crust flaking process which also
results in the exclusion of the crust. It was also observed that it has been appointed to drying of
the surface with the operations of freezing and thawing (Ribotta, et al., 2003). It is also

The effects of oat fiber powder particle size on the physical properties of fresh and frozen wheat
bread rolls
4
connected to two processes which are; the proportion of the ice due to the freezing condition and
the difference between the interfacial and color properties of the crest and the crumb produced
by the tensile forces. The effect of these formulations were analyzed on the flaking of the crust
and it could be said that the flaking was calculated to be 2 percent while concerning different
particle sizes of oat fiber powder. Not much relationship can be obtained from the degree of
flaking or the preparation of the bread making process (Autio & Sinda., 1992 ). The flake sizes
were also depending on the preparation processes and the different diameter of oat fiber and the
flakes sizes were supposed to be smaller when the bread possess the constituent of the resistant
starch. Changes were also observed on the basis of the crust but the bread making processes were
not involved in it (Fik & Surwka., 2002).
The structure of the crumb can be obtained from the simple bread making processes which
indicated that the polymeric compounds were not involved in affecting the number of alveoli.
Nor the bread making process have been significantly involved in it as the parameter (p<0.05)
gathered a high number of the alveoli with the simple bread making process (Brcenas &
Eugenia, 2003). The air which is kept inside the crumb of the bread determines the gas cells and
the bread making processes could only be involved in influencing the size of those cells. The
micro structure of the crumb has been also affected by the bread making process which could be
a fresh or frozen dough (Ribotta, et al., 2001).
Not much results were observed as far as the average area of the gas cells is concerned due to the
presence of very small subjective gas cells. Not much significant differences were found on the
basis of the cell circularity, it was also observed that inulin influenced the pore size of the breads
in the case of the fresh or frozen (Mandala, 2005).
Statistical results

N=78
Intercept
Diameter of particle (um)

Regression Summary for Dependent Variable: Physical Yield (Spreadsheet4 in food science)
R= .21616986 R= .04672941 Adjusted R= .03418637
F(1,76)=3.7255 p<.05732 Std.Error of estimate: 5.6028
Beta
Std.Err.
B
Std.Err.
t(76)
p-level
of Beta
of B
139.5166 1.213987 114.9243 0.000000
0.216170 0.111996
0.0245 0.012694
1.9302 0.057318

The effects of oat fiber powder particle size on the physical properties of fresh and frozen wheat
bread rolls
5
Correlations (Spreadsheet4 in food science)
Diameter of
Physical Yield Physical Volume Physical Moisture
particle (um)
1.000000
0.216170
-0.114347
0.125159
0.216170
1.000000
0.290468
-0.279734
-0.114347
0.290468
1.000000
-0.979743
0.125159
-0.279734
-0.979743
1.000000

Variable
Diameter of particle (um)
Physical Yield
Physical Volume
Physical Moisture

Normal Probability Plot of Residuals

3

Expected Normal Value

-1

-2

-3
-1.6

-1.4

-1.2

-1.0

-0.8

-0.6

-0.4

-0.2

0.0

Residuals

0.2

0.4

0.6

0.8

1.0

1.2

1.4

1.6

The effects of oat fiber powder particle size on the physical properties of fresh and frozen wheat
bread rolls
6
Normal Probability Plot of Residuals
3

Expected Normal Value

-1

-2

-3
-20

-15

-10

-5

10

15

Residuals

N=78
Intercept
Diameter of particle (um)

Regression Summary f or Dependent V ariable: Crumb Color L* (Spreadsheet4 in f ood sc ience)

R= .00602863 R= .00003634 A djusted R= ----F(1,76)=.00276 p<.95822 Std.Error of es timate: 7.3812
Beta
Std.Err.
B
Std.Err.
t(76)
p-level
of Beta
of B
64.47414 1.599314 40.31361 0.000000
0.006029 0.114706 0.00088 0.016723 0.05256 0.958223

Variable
Diameter of particle (um)
Crumb Color L*
Crumb Color a*
Crumb Color b*

Correlations (Spreadsheet4 in food science)

Diameter of
Crumb Color L* Crumb Color a* Crumb Color b*
particle (um)
1.000000
0.006029
-0.172562
-0.233484
0.006029
1.000000
-0.885844
-0.774488
-0.172562
-0.885844
1.000000
0.955036
-0.233484
-0.774488
0.955036
1.000000

The effects of oat fiber powder particle size on the physical properties of fresh and frozen wheat
bread rolls
7
Normal Probability Plot of Residuals
3

Expected Normal Value

-1

-2

-3
-12

-10

-8

-6

-4

-2

10

12

Residuals

Variable
Diameter of particle (um)
Crust Color L*
Crust Color a*
Crust Color b*

N=78
Intercept
Diameter of particle (um)

Correlations (Spreadsheet4 in food science)

Diameter of
Crust Color
Crust Color a*
particle (um)
L*
1.000000
-0.469300
0.078203
-0.469300
1.000000
-0.752128
0.078203
-0.752128
1.000000
0.359422
-0.854967
0.716774

Crust Color
b*
0.359422
-0.854967
0.716774
1.000000

Regression Summary for Dependent Variable: TPA FIRMNESS (Spreadsheet4 in food scienc e)
R= .11024505 R= .01215397 Adjusted R= ----F(1,76)=.93507 p<.33662 Std.Error of estimate: 3.9739
Beta
Std.Err.
B
Std.Err.
t(76)
p-level
of Beta
of B
5.400253 0.861038 6.271795 0.000000
-0.110245 0.114009 -0.008706 0.009003 -0.966988 0.336617

The effects of oat fiber powder particle size on the physical properties of fresh and frozen wheat
bread rolls
8
Normal Probability Plot of Residuals
3

Expected Normal Value

-1

-2

-3
-6

-4

-2

10

12

14

Residuals

N=78
Intercept
Diameter of particle (um)

Variable
Diameter of particle (um)
TPA FIRMNESS
TPA GUMMINESS [N]
TPA SPRINGINESS [-]
TPA CHEWINESS[N]

Variable
Diameter of particle (um)
SENSORY
Crumb colour
SENSORY Crust colour
SENSORY Flavour
SENSORY Softness
SENSORY Porosity
SENSORY Overall quality

Regression Summary f or Dependent V ariable: Crus t Color L* (Spreadsheet4 in food science)

R= .46929970 R= .22024220 Adjusted R= .20998223
F(1,76)=21.466 p<.00001 Std.Error of estimate: 4.8479
Beta
Std.Err.
B
Std.Err.
t(76)
p-level
of Beta
of B
42.51744 1.050408 40.47706 0.000000
-0.469300 0.101292 -0.05089 0.010983 -4.63316 0.000015

Correlations (Spreadsheet4 in food science)

Diameter of
TPA FIRMNESS TPA GUMMINESS TPA SPRINGINESS
TPA
particle (um)
[N]
[-]
CHEWINESS[N]
1.000000
-0.110245
-0.101375
-0.242671
-0.115805
-0.110245
1.000000
0.993239
-0.306490
0.983872
-0.101375
0.993239
1.000000
-0.323095
0.989989
-0.242671
-0.306490
-0.323095
1.000000
-0.217567
-0.115805
0.983872
0.989989
-0.217567
1.000000

Correlations (Spreadsheet4 in food science)

Diameter SENSOR SENSOR SENSORY SENSOR SENSORY SENSORY O
of
Y
Y Crust
Flavour
Y
Porosity
verall quality
particle
Crumb
colour
Softness
(um)
colour
1.000000 -0.251747 -0.139836 -0.198157 -0.374330 -0.232840
-0.096843
-0.251747

1.000000

0.677381

0.600980

0.427649

0.601235

0.533636

-0.139836
-0.198157
-0.374330
-0.232840
-0.096843

0.677381
0.600980
0.427649
0.601235
0.533636

1.000000
0.515452
0.324786
0.360855
0.511148

0.515452
1.000000
0.325457
0.303835
0.456631

0.324786
0.325457
1.000000
0.659735
0.330627

0.360855
0.303835
0.659735
1.000000
0.447793

0.511148
0.456631
0.330627
0.447793
1.000000

The effects of oat fiber powder particle size on the physical properties of fresh and frozen wheat
bread rolls
9
Normal Probability Plot of Residuals
3

Expected Normal Value

-1

-2

-3
-1.2

-1.0

-0.8

-0.6

-0.4

-0.2

0.0

0.2

0.4

0.6

0.8

Residuals

N=78
Intercept
Diameter of particle (um)

Regression Summary f or Dependent Variable: SENSORY

Crumb colour (Spreadsheet4 in food science)
R= .25174716 R= .06337663 Adjusted R= .05105264
F(1,76)=5.1425 p<.02619 Std.Error of estimate: .45267
Beta
Std.Err.
B
Std.Err.
t(76)
p-level
of Beta
of B
6.409118 0.098083 65.34412 0.000000
-0.251747 0.111013 -0.002326 0.001026 -2.26772 0.026188

Conclusion
On the basis of the above results it can be concluded that oat fiber powders in different sizes
have affected the technological quality of the fresh bread but it could be varied on the different
types of the bread making processes. It could be observed that the pectin was affected by the
bake off technology and hence the volume as in other cases the pectin is used to be a constituent
which can give good yield of volume (Selomulyo & Zhou., 2007). The storage conditions have
also affected the fiber blends and hence the crumb structure is sometimes not kept firm. The
pectin or resistant starch can be used to keep the specific volume in the case of the frozen bread
during the subzero temperatures. Lower temperatures are always recommended for the
formulation of the effective health of the partially baked bread and it was also observed that it
does not influence much on the aspects of the crumb hardness or volume of the bread (Kenny, et
al., 1999). The texture profile analysis were also observed that the fresh bread possess the better
qualities than the frozen bread and not much significance has been observed on the basis of the
colors of the crest or the crumb of either fresh or the frozen bread.

The effects of oat fiber powder particle size on the physical properties of fresh and frozen wheat
bread rolls
10

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