The utilization of dietary fibre such as cellulose, pectin agar, CMC , konjakmannan, lignin, gums in baking and cookies were reviewed from the literature and the additional effect in bread and cakes were investigated. The factors affecting the quality...
The utilization of dietary fibre such as cellulose, pectin agar, CMC , konjakmannan, lignin, gums in baking and cookies were reviewed from the literature and the additional effect in bread and cakes were investigated. The factors affecting the quality of bread an cakes, especially loaf volume of dough, batter viscosity, taste, sensory quality and storage stability were reevaluated from the recent scientific findings on bread and cakes prepared with a various types of cellulose.