CA1048848A - High fiber white bread - Google Patents

Abstract

HIGH FIBER WHITE BREAD

ABSTRACT OF THE DISCLOSURE
A high fiber content white bread is prepared by employing as a portion of the conventional dough ingredients, a fiber component obtained from yellow field pea hulls. The result is a unique white bread having an improved fiber content.

Description

1~48848 BACKGROUND OF THE INVENTION
~i 1. Field of the Invention: ~ -This invention relates to food products and more particularly to a high fiber content white bread.

2. Summary of the Prior Art:
Whole wheat is one of nature's better foods for it possesses vitamins, protein, minerals, fats and carbohydrates in proportions that are remarkably well-balanced with a respect to many of man's nutritional needs. If we analyze all of the 10 components of wheat and the factors affecting their utilization, we see the vast potential for bread as virtually an all-inclu-sive carrier of nutrients. This situation is technologically and sociologically favourable. In terms of economics, it is fundamentally sound, because wheat is among the best of all the cereal grains, and it can grown in amounts far in excess of that now being produced.
However, a very strong consumer preference has developed for plain white bread. This bread can be made only with the flour milled from wheat which has up to 30~ of the 20 whole grain removed. This has had the effect of removing large ~ -amounts of protein as well as various vitamin and mineral con-stituents. These can be very successfully replenished in a white bread by adding additional protein, vitamin and mineral sources to the bread mix.
Another one of the important ingredients missing from plain white bread, which is present in whole wheat bread, is natural fibers. These natural fibers are biologically active and are highly desirable in foods, serving an important function in human digestion. For instance~ they are an important aid to 30 regulatity and may helpful in preventing functional problems associated with the gall bladder, e.g. assist in bringing down - 1 - ~ .. , -` 11)4~848 the bile acids.
Since white bread can be "enriched" by the addition of sources of missing protein, vitamins and minerals, it would seem obvious that it should also be possible to enrich white bread by ~` the addition of natural fibers. However, the problem is that natural fibers tend to be dark in colour so that these fibers are clearly visible in white bread, giving the appearance of being impurities rather than an integral part of the bread formulation.
Various non-nutritive substances such as cellulose, 10 seed coats, etc., have been used in bread formulations as a por-tion of the flour. For instance, U.S. patent 3,573,061, issued March 30, 1971, describes a modified seed coat flour used in the production of a low calorie flour. In U.S. patent 3,767,423 there is described a flour portion comprised of rice hulls and bean hulls, again for making a low calorie bread. Of course, in being ground to make flour, these seed coats are reduced to a very small particle size of typically about 5 to 25 microns in diameter.
Another non-assimilated carbohydrate material being 20 used in bread is alphacellulose or microcrystalline cellulose.
Such a product is described in U.S. patent 3,023,104 and is sold under the trademark Avicel by the F.M.C. Corporation. This pro-duct is now being used commercially in fiber form to produce a so-called high fiber bread. While these purified cellulose materials have the commercial advantage of not interfering with the normal bread making procedure, it is much less certain that they are advantageous to the consumer. They are derived from wood, which is not a traditional food for humans, and recent studies have shown the presence of ingested microcrystalline cellulose fiber in the bloodstream of humans. It is, therefore, by no means certain that these purified cellulose products are a safe , 13;1 48848 additive for baked products, particularly when they are used in large amounts.
It is therefore, the object of the present invention to provide a high fiber white bread in which the fiber content will be both biologically active and compatible in appearance with a baked white bread.
SUMMARY OF THE INVENTION
The present invention provides a white bread product having the aroma and tender eating characteristics of white bread and the capability of being manufactured and distributed in the same manner as conventional white bread while containing fiber components which are compatible in appearance with the bread and which give the bread a greatly improved effective fiber content. According to the invention, a composition for use in the making of high fiber content white bread contains the usual white flour and about 5 to 20 parts by weight based on flour, of pea fibers having particle sizes in the range of about 0.25 to 2 mm. The pea fibers useful in the invention are obtained from the hulls of yellow field peas.

DESCRIPTION OF THE PREFERRED EMBODIMENTS
The bread to which the invention relates may be any conventional bread based on wheat flour, and may be made in any conventional way such as straight dough, sponge and dough, continuous mix and variations thereof. The wheat flour used in the formu-lation is conventional wheat flour for bread making, and can include blended flour of wheat and other materials. While the dough is referred to herein as bread dough, it will be apparent that the dough is also useful for making buns, ~olls and the like.
In preparing a dry mix according to the invention for use in making a high fiber content white bread, the cons~ituents usually present will normally include 100 parts by weight of

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flour, about 1 to 10 parts of sugar, about 5 to 20 parts by weight of the pea hull fibers and leavening present in an amount sufficient to provide dough expansion. A great many minor ingredients can be employed if desired, to provide opti-mum performance and to impart special characteristics, al-though they are not necessary. These may include flavours, egg yolk for tenderizing the dough, emulsifiers which produce tenderness, gluten for the purpose of strengthening the dough and making it more resilient, yeast food, and anti-mycotic agent such as sodium diacetate and colour among others.
In one example of a typical formulation including 100 parts commercial baker's flour, the minor ingredients can consist of 3 parts yeast, 2 parts salt, 6 parts sugar, 3 parts shortening and 7 parts pea fiber.
There is, of course, no actual lower limit to the amount of pea fiber that can be employed since any amount of added fiber has some small effect on increasing the fiber content of the bread. However, based upon dietary requirements as well as nutritional requirements that have been carefully 20 gathered from nutritional experts consulted concerning the formu- -lation, about 5 to 20 parts by weight of the fibers is preferred.
The particle size of the fibers used is, on the other hand, very important to the invention. Thus, in order to produce a bread of acceptable commercial quality and which provides an improved fecal output, the particle sizes must be such as to pass a 10 mesh screen but not pass an 80 mesh screen (U.S. Standard Sieve) i.e. a particle size in the range of about 0.25 to 2.0 mm.
Particles which will pass a 20 mesh screen but not pass an 80 mesh screen are preferred, with -20 + 60 mesh particles being 30 particularly preferred. ~ -

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The invention will be better understood by reference to the following Examples wherein values are expressed in parts by weight.

Tests were conducted on yellow field pea hull fibers from three different sources as follows:
Pea Fiber "A" - Commercial Pea Hulls #05000 Coarse Pea Fiber "B" - Commercial Pea Hulls Fine :~
Pea Fiber "C" - Research Pea Hulls "60 mesh"
10 Standard sieve tests on the above samples gave the following results:
TABLE I
SAMPLE SOURCE
Sieve #Pea Fiber"A"Pea Fiber"B"Pea Fiber"C"

# 10 0.1% 0.2% Nil # 20 26.6 2.6 0.2 # 30 37.6 1.7 0.3 # 40 20.4 4.5 0.4 # 50 7.7 24.4 0.5 # 80 7.6 26.2 20.4 #100 1.4 8.4 9.9 #200 2.3 17.4 31.3 Pan 2.6 14.7 37.2 Four cuts were made on these samples to obtain the following particle sizes:
a) + 20 mesh b) - 20 + 40 mesh c) - 40 + 80 mesh d) - 80 mesh Blends were made of the above pea fiber cuts and com-30 mercial baker's flour (Steinberg Special Flou ~ , with 7.5% pea ., , , ' : ' - ' ` 1~48848 fiber being added to the flour (14% moisture basis). Each of the flour blends prepared was tested on a farinograph to deter-mine peak absorption prior to baking. The following results were obtained.
TABLE II
Flour Sample Absorption l. Steinberg Special Flour (Control) 69.0%
2. Steinberg Special Flour +7.5% Cut (a) 72.1%
3. Steinberg Special Flour +7.5% Cut (b) 72.4%
4. Steinberg Special Flour +7.5% Cut (c) 72.2%
l0 5. Steinberg Special Flour +7.5% Cut (d) 70.8%

BAKING TESTS
Breads were baked using the above four blends and the control sample. The baking tests were run in quadruplicate and the following general formula was used:
TABLE III
INGREDIENT % ON FLOUR BASIS

Flour H~O Variable (see Farinograph tests) 20 Yeast Salt 2%
Sugar 6%
Shortening 3%
Pea Fiber 7.5%
A sponge and dough method was used. The doughs were mixed to maximum consistency, divided in 500 gms, rounded and given a 20 minute intermediate proof. They were then moulded and deposited into 16 oz. pans. The doughs were proofed to 3/4" above the pan and then baked for 25 minutes at 425F.
The doughs showed a tendency to be somewhat sticky and -slack and required an additional l0 to 15 minutes to proof.

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1~48848 The breads were tested analytica]ly with the following results:

TABLE IV

ANALYTICAL TEST_ Colour (Hunter units-) Flour Sample Moisture Fat Protein Ash Fib r L a b 1 36.7 1.2 8.7 0.93 0.2 74.2 -.8 14.0 2 38.0 0.74 8.3 0.79 2.1 71.7 -.4 14.3 3 37.8 1.0 8.3 0.83 2.0 71.2 -.1 14.7 4 36.8 1.0 8.6 1.1 2.1 72.0 -.3 14.5 37.3 0.96 9.1 0.94 0.43 66.1 ~.6 14.6 LOAF VOLUMES AND BREAD SCORES
; Bread volumes were measured within 10 minutes of removing the loaves from the oven. The results are averages of quadruplicate baking tests.
TABLE V
LOAF VOLUME

Flour Sample Volume ' 1 2625 c.c.
2 2255 c.c.
3 2355 c.c.
4 2365 c.c.
2105 c.c.

The baked loaves were then evaluated by 3 experts to determine bread scores. The scores and major defects are given as follows:

` :, 1~481348 TABLE VI
BREAD SCORE
Flour Sample Score Defects 1 98 Uneven grain.
2 84 Uneven grain, some large holes, crumb is yellowish, texture slightly rough, slight off flavour.
3 86 Uneven grain, some large holes, crumb is yellowish, slight off flavour.
10 4 97 Greyish, slight unpleasant aftertaste.
71 No shred, open and thlck cells, uneven grain, large holes, yellowish crumb, off odor and off flavour.

The scores were based on a maximum of 100 and any very minor defects evident only to an expert were noted. A score of -~ 85 or better is considered to be a good, acceptable bread with a score of 90 - 95 respresenting excellent quality.

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A second series of breads were baked using as the fiber component a material obtained from sugar beet pulp. This was a dried product obtained by drying the pulp left after extraction of the sugar component from sugar beets. It was used in a par-ticle size similar to the pea hull -20 +40 mesh fraction. -The baking tests were run using the following formula:
.

1~48848 INGREDIENT % ON FLOUR BASIS
Flour H2O 72%
Yeast 3%
Salt 2%
Sugar 6%
Shortening 3%

Sugar Beet Pulp 7.5%

The sponge and dough method was used. The dough was mixed to maximum consistency, divided in 500 gms, rounded and given a 20 minute intermediate proof. They were then moulded and deposited into 16 oz. pans. The doughs were proofed to 3/4" above the pan and then baked for 25 minutes at A first series of rat fecal volume trials were under-taken to determine which particle size at 7.5% addition resulted 20 in the maximum fecal volume. The tests were conducted by : MacDonald Campus of McGill University, Montreal.
The tests were conducted using the four breads of Example 1 using the flour - pea fiber blends. Under the same conditions, Purina Rat Chow~ bread containing 7.5% AVICEL 591~ -a double bran bread, whole wheat bread, white bread and the bread of Example 2 were tested. Each trial lasted five days and the fecal output for that time was measured.
In two separate trials, adult female rats (Sprague-Dawley strain) were offered the different breads for two 30 consecutive 5-day periods as the sole source of feed. Water was offered ad libitum. During both periods all breads were offered at the rate of 14 g (air dry basis) per rat, per day. Feed `" 16)48848 refused, if any, was measured daily. All breads had the crust removed and were dried (65.6C, 24 hours) and ground (1 mm ~
screen) prior to feeding. The Purina (commercial) Rat Chow was ground and fed as a control diet.
Feces were collected daily for the second 5~day period and dried (75C, 48 hours). Fecal volume was estimated after drying by placing the feces in a volumetric cylinder.
The results obtained were as follows:
TABLE VIII
Food 5-day Fecal Output(dry) Bread(7.5% +20 mesh pea fiber) 10.2 ml Bread(7.5% -20+40 mesh pea fiber) 12.0 ml Bread(7.S% -40+80 mesh pea fiber) 9.7 ml Bread(7.5% -80 mesh pea fiber) 8.7 ml Bread(7.5% AVICEL 591~ )10.5 ml Double Bran Bread 33.0 ml Purina Rat Chow ~ 42.0 ml - Whole Wheat Bread 18.0 ml White Bread 6.7 ml 20 Bread(7.5% beet pulp)12.0 ml Following the same procedure as in Example 1, three breads were baked using 5%, 10% and 15% of the -20+40 mesh pea fiber fraction. These were fed to rats under the same condi-tions as in Example 3 and the following results were obtained:
TABLE IX
Bread5-day Fecal Output(dry)

5% pea fiber10.8 ml ~ -lOæ pea fiber 16.5 ml 15~ pea fiber 18.5 ml

Claims (6)

The embodiments of the invention in which an exclusive property or privilege is claimed are defined as follows:

1. A composition for use in making a high fiber content white bread comprising 100 parts by weight flour and about S to 20 parts by weight yellow field pea hull fibers having particle sizes in the range of about 0.25 mm to 2 mm.

2. The composition of claim 1 wherein the pea fibers will not pass a 60 mesh screen.

3. The composition of claim 1 wherein the pea fibers will pass a 20 mesh screen but not pass a 40 mesh screen.

4. A dry mix for use in making a high fiber content white bread, said dry mix comprising:
100 parts by weight of commercial baker's flour, about 1 to 10 parts by weight sugar, about 5 to 20 parts by weight yellow field pea hull fibers having particle sizes in the range of about 0.25 to 2 mm., and leavening present in an amount sufficient to pro-vide adequate dough expansion.

5. The composition of claim 4 wherein the pea hull fibers have particle sizes which pass a 20 mesh screen but do not pass a 60 mesh screen.

6. In the method of making white baked products of the yeast leavening type from wheat flour wherein a dough formulation is mixed, fermented, kneaded, shaped and baked; the improve-ment comprising the addition to said dough formulation of yellow field pea hull fibers having particle sizes in the range of about 0.25 to 2 mm., said fibers being added in an amount of 5 to 20 parts by weight per 100 parts by weight of wheat flour.