Rye Bread Fortified With Cellulose and Its Acceptance by Elderlies in Nursing Homes and Young Adults

Abstract

<p>Several clinical studies suggest that a sufficient daily intake of fibres has positive effects on prevention of different diseases. Other studies show that most elderlies ingest too less fibres daily. As bread is one of the daily consumed food by elderly a brown rye bread fortified with three different cellulose fibres length (18 µm, 300 µm, 700 µm) was developed. To find out whether elderly would consume such cellulose fortified rye breads, preference tests and a questionnaire about fibres and liking of fibres enriched rye breads were conducted with people older than 75 years and living in a nursing home. Comparable test were conducted with young adults. Preference test and questionnaire showed that young adults favoured rye bread with 18 µm cellulose, because they associated soft crumb texture with freshly baked bread. Instead elderlies preferred standard rye bread and bread with 300 µm cellulose, because those two kinds of rye breads have similar crumb texture which is popular with elderlies. These results showed that there are differences in preferring of fortified rye bread between elderlies and young adults. Parallel questionnaires showed that elderlies and young are well informed about fibres and have a positive attitude towards rye bread fortified with fibres. Therefore given information about fibres did not increase liking of the fibre rye breads. Finally, it can be concluded that elderlies would eat bread fortified with fibers and there were differences in liking of bread between elderlies and young. </p>

Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

“…Similar observations were found by Ognean et al. (2006) and Fuckerer et al. (2016) in breads with two kinds of sodium carboxyl-methyl-cellulose and cellulose fibers with different fiber length.…”

“…Several studies have reported the potential use of cellulose fibers in bakery industry (Fuckerer et al., 2015, 2016; Poran et al., 2008; Seguchi et al., 2007; Tabara et al., 2012). Fuckerer et al.…”

“…Fuckerer et al. (2015, 2016) studied the effects of flour replacement with different cellulose fibers (fiber length 18,300 and 700 µm) on volume and crumb texture of rye bread. The results showed that the loaf volume decreased and crumb texture became firmer with increasing fiber length of cellulose.…”

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

“…However, to counteract the undesirable effect of C on dough characteristics and bread volume reduction, additives may be necessary, such as vital gluten or oxidizing and emulsifying agents, for development of the three‐dimensional structure (Gómez et al, 2003; Ragaee et al, 2011). Some studies have analyzed the effect of inclusion of microcrystalline C in bread and found that it had no significant impact on water absorption (Fuckerer et al, 2015; Majzoobi et al, 2007; Ozyurt & Ötles, 2016). Furthermore, the authors reported increased volume and decreased hardness of the final product.…”

“…Unlike BG mentioned previously, C seems to have a greater impact on the sensory characteristics; however, the product remains well tolerated (Gómez et al, 2003). Furthermore, a positive perception was formed among elderly people when they were informed that they are consuming a DF source product (Fuckerer et al, 2016).…”