Wheat flour was partially replaced with blackcurrant pomace, soluble, and insoluble dietary fibre in dough and bread formulations. The impact of blackcurrant fibre on physical properties of doughs and breads was probed using a set of complementary physicochemical techniques. The effect of fibre on aromatic profile of substituted breads was performed using analysis of volatile compounds. Analysis of fibre-substituted doughs and breads revealed that supplementation with pomace or insoluble fibre at concentrations >5% w/w or with pectin at concentrations >0.5% w/w alters their overall physicochemical responses. Pomace and pectin primarily acted as water-binders and decreased the extent of gluten hydration but insoluble fibre did not bind water to the same extent suggesting higher interaction capacity between its cellulosic components and gluten proteins resulting in formation of stiffer doughs. More than one hundred volatiles were determined with alcohols, furan derivatives and aldehydes being the major aromatic compounds.

中文翻译：

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黑加仑纤维对面团物理性质和面包品质特性的影响

在面团和面包配方中，小麦粉被黑加仑果渣，可溶性和不溶性膳食纤维部分替代。黑醋栗纤维对面团和面包的物理性能的影响使用一组互补的物理化学技术进行了探讨。纤维对取代面包芳香特性的影响通过使用挥发性化合物的分析进行。对纤维替代的面团和面包的分析表明，添加浓度> 5％w的果渣或不溶性纤维/ w或果胶浓度> 0.5％w / w会改变其总体理化反应。果渣和果胶主要起水结合剂的作用，并降低了面筋水合的程度，但不溶性纤维不能将水结合到相同的程度，表明其纤维素成分与面筋蛋白之间的相互作用能力更高，从而导致面团变硬。以醇，呋喃衍生物和醛为主要的芳香族化合物测定了一百多种挥发物。