STUDIES ON HIGH FIBER BREAD

Abstract

This work was carried out to produce a new type of high soluble-fiber bread with low (or free) phytate to avoid it's nutritional negative effects either on the ill or the healthy. Especially that, high fiber bread present in the local markets is taken by diabetes, the obese and those who look for agility, and they are in need of nothing that increase their sufferings in reducing the absorption of Ca, Zn, and Fe in their food caused by phytate. Also , it could be used in the therapeutic foods as hypocholesterolaemic and there is not any similar types of this bread in Egypt. Short bread samples produced by different companies - as high fiber bread - were obtained from different areas in Cairo. Red Short Samples produced by North Cairo Flour Mills Company and which is $ used as dietary fiber source in commercial bread were also obtained . Chemical composition of these samples were studied and the results are summarized in the following: 1. Phytate phosphorus was high in red Shorts (1.3%), and reached 0.4%, 0.22%, 0.3% and 0.21% in the short bread of Farrag Allah, Monginis, Garden City. and Al-tahrir, (on dry wt. basis), respectively. 2. Total dietary fiber contents were 51%, 15.53%, 17.5%,19.48%, and 14.72%, respectively. 3. Available carbohydrate contents were 25.0% , 67.37%, 64.5% , 61.93%, and 65.4%, respectively. 4. Protein contents were 15%, 12.8%, 13.5%, 13.8%, and 13.86%, ' respectively.