Effect of Sources of Fibre on Some Quality Characteristics of High Fibre Bread

Effect of sources of fibre on some quality parameters of high fibre bread was investigated. Bread samples were produced from the substitution of wheat flour with fibre produced from maize, sorghum and beans coat processed from wet and dry milled grains as follows: 20% dry milled maize bran : 80% wheat flour (Sample 1B); 10% dry milled sorghum bran : 90% wheat flour (Sample 2A); 10% bean coat : 90% wheat flour (Sample 3A); 10% wet milled maize bran : 90% wheat flour (Sample 4A); 10% wet milled sorghum bran : 90% wheat flour (Sample 5A) and 100% whole-meal flour serve as control (Sample A). There was no significant difference in the proximate composition of the bread samples incorporated with bran and that of the whole-meal bread, (p>0.05); in moisture (28.55-30.96%), protein (11.11- 13.70%), fat (1.89-4.48%), and carbohydrate (50.64-56.25%) content. There was a significant difference in ash and crude fibre of the whole wheat bread and the rest of the samples. Bread incorporated with 10% Sorghum bran obtained by wet milled grains showed quality parameters similar to that of whole-meal bread when compared with the rest of the samples. The result of the physical properties showed no significant difference in loaf weight (481-508 g), loaf volume (194-217 cm3) and loaf specific volume (1.88-2.62 cm3/g) of all the samples when compared with the control sample (499 g, 209 cm3, 2.39 cm3/g) except in the sample containing beans fibre. Rheological characteristics of the flour blends revealed that all the samples had similar properties relating to starch behaviour during heating and cooling period. This study has shown that cereal bran processed from either dry or wet milling process could be used as possible substitute in the production of high fibre bread. Key words: Cereal bran, high fibre bread, quality, rheological properties