摘要 : In breadmaking, dietary fibres are used to improve the nutritional quality of the final products; on the other hand, they may affect the physical and sensory properties. This work aimed to the evaluate, on pan breads, the effect o... 展开 In breadmaking, dietary fibres are used to improve the nutritional quality of the final products; on the other hand, they may affect the physical and sensory properties. This work aimed to the evaluate, on pan breads, the effect of substituting 3 g of wheat flour with an equivalent amount of fibre rich ingredients: chestnut peels (CP) or wheat bran (WB), in comparison to a traditional wheat bread formulation (C). The effect of four levels of added water (54, 60, 66, 71 g/100 of flour) was also tested. The fibre content of CP (33%) and WB (42%) affected their water binding capacity and, consequently, the quality of the final loaves, according to the different water addition levels. In bread crumb, water content and water activity increased proportionally to the water addition levels, being instead in the crust also affected by the presence of fibres: lower water retention capacity was observed for CP, in comparison to WB and C. The loaf volume resulted higher for C in comparison to WB and CP, in relation to the larger dimensions of the crumb pores, probably due to the interfering effect of fibres during the development of the gluten network. Crumb hardness resulted higher for C at low water addition levels, being instead higher for CP at high water addition levels. CP showed a darker and redder colour, than both WB and C bread, for the presence of the brown pigments carried by chestnut peels. PCA analysis confirmed that more water is required for both the fibre-enriched breads to show characteristics similar to the control loaves. 收起