Rosell and Santos (2010) verified an increase in hardness of re-baked part-baked breads in relation to conventional breads which contained fibres in their formulation. ERK inhibitor We also observed a significant (p < 0.05) increase in hardness of re-baked

part-baked breads in relation to conventional breads, with fibres in the formulation. However, this was only found when we compared hardness of breads on the first day of storage. On Day 4 and Day 7, part-baked breads did not differ from conventional breads (data not shown). According to Polaki et al. (2010), frozen part-baked breads tended to present greater pores than conventional breads, with dietary fibre in their formulation. According to these authors, the see more reasons would be mechanical damage by ice crystals and stress forces on part-baked bread structure due to cooling after the first baking stage. With this study, we can conclude that it is possible

to produce frozen part-baked pan breads that are well accepted by consumers and with good technological properties with the dietary fibre sources evaluated. As expected, wheat bran was the fibre source that most affected colour parameters (L*, C* and h) and sensory acceptance scores for crumb colour and appearance. Resistant starch and LBG influenced these parameters, but in a more discrete form. However, these two fibre sources did show an effect on moisture retention of re-baked part-baked breads during all the shelf-life period. In relation to conventional breads, it was verified that the freezing, frozen storage and re-baking stages through which part-baked breads went through had some effect on the structure of part-baked breads, and the effect

of these processing steps could have been greater than the effect of the different fibre sources for specific volume, texture acceptance and positive purchase intention, once these parameters were influenced by fibres in conventional breads but not in re-baked part-baked breads. Fibre also did not influence crust colour acceptance, crust appearance acceptance, aroma acceptance, taste acceptance and hardness click here obtained in the texture profile analysis (TPA) after one, four and seven days from baking of re-baked part-baked breads. Even though the dietary fibre sources did not interfere with various attributes of the sensory evaluation, the part-baked breads produced presented a good structure and a positive acceptance for all the attributes evaluated. The addition of dietary fibre sources to improve technological and nutritional characteristics of part-baked breads is viable. Apart from this, the combined addition of different types of fibres to reach an adequate dietary fibre content in the product was shown to be beneficial, once it can optimize bread quality characteristics. The authors would like to thank AB Brasil Indústria e Comércio de Alimentos Ltda.