1. Dietary Fiber & Whole Grain Bread Danielle Duvall May 13 th 2009

2. Dietary Fiber Structural parts of plants Cellulose, hemicelluloses, pectins, gums, mucilages, lignin Not digested by the body, provide little to no energy Food sources: Plants Fruits, veggies, whole grains

3. Dietary Fiber & Health Benefits May protect against cardiovascular disease Beneficial towards gastrointestinal health Faster metabolism, increased stool weight May prevent certain cancers Beneficial towards diabetes treatment Lowers serum glucose levels May play a role in weight management

4. Whole Grain Composition White/ All Purpose Flour: only contains endosperm (mostly starch) Whole Wheat Flour: contains bran & germ as well Bran: contains most of the fiber for the grain Germ: contains fat, contributes to rancidity in whole wheat flour (shorter shelf life)

5. Materials & Methods Made 3 Loaves of bread 7g yeast 118 mL water @ 35 C 4g butter 6g sugar 3g salt 160g flour Sample 845 100% all-purpose flour Sample 467 50% all-purpose flour 50% whole wheat flour Sample 183 50% all-purpose flour 50% rye flour

6. Materials & Methods Ingredients were mixed together Each loaf of bread was kneaded 100 times Allowed to proof for half hour Over a steaming bowl of water, covered with a towel Dough was punched down, put in loaf pan Allowed to proof for another half hour Baked at 425 F for fifteen minutes

7. Objective Testing Bread was sliced in half at highest point in loaf Measured for height in cm

8. Objective Testing Main protein structure in yeast bread: Gluten Matrix Gluten matrix traps carbon dioxide produced by yeast This is what allows bread to rise Whole wheat flour: the sharp bran pieces cut into the gluten strands, less volume Rye flour: produces less gluten Pentosans: bind water, prevent gases from expanding well

9. Subjective Testing How many chews were required to fully dissolve each piece of bread? Sample 845 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 Sample 467 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 Sample 183 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 In your opinion, which sample had the best flavor? Sample 845Sample 467Sample 183

10. Subjective Testing Average Number of Chews: Preference: Wheat 30% Rye 40% White 30%

11. Conclusion Fiber has many health benefits, and can easily be added to the diet via whole grain flour in baked goods Whole grain flour effects the gluten formation in bread, changing the texture of the loaf However, those who tested it did not note any difference between the loaves This proves that whole grain breads are an acceptable addition to one’s diet