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<br /> (To be MNled In by Division)
<br /> uiVISIION OF Agricultural and Food Chemistry
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<br /> 8. TITLE OF PAPER Paper number as listed
<br /> High-Fiber, Non-Caloric Flour Substitute for Use on program
<br /> !� in Baked Foods ,
<br /> • -!..,:;';Time Required for
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<br /> • ! ; Presentation
<br /> `,.' WY:,.G: .. ( Poster Presentation
<br /> , . Preferred
<br /> AUTHORS Q Business Mailing Address including ; ® ACS ' Division a American Chemist
<br /> '` Underline name of speaker Zip Code and telephone Number Member? Member? : or Chemical
<br /> • List Address only once Vol authors at ❑ Yes _ ® Yes : ;.Engineer?
<br /> same address. -• ( No -.• ❑ No II not, give classification such a;
<br /> "e,,• biologist,physicist, etc. Ph.D?
<br /> Brian K. Jasberg Northern Regional Research Center " Chemist
<br /> J. Michael Gould USDA-ARS •' • y —1;) Chemical•
<br /> K. Warner , 1815 N. University Street .t- • • Engineer
<br /> Peoria, Illinois 61604 . ... , ' : . Other
<br /> apt °
<br /> NOTE:All presenting authors must register for the meeting—either full meeting registration or one-day registration for the day
<br /> of presentation. • • .. :, :., : .. .6.1,4).,..,..„:N..j,.1
<br /> Northern Regional • • ? r••• !: `t+"'y=; '�r f.'�y
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<br /> Work done at Q onal Research Center
<br /> ® Plan ACS X nonACS,..,.._,,,publication. Where? J. Agric. Food Chem. No Uncertain
<br /> IN Specify Equipment Required for Presentation Other than2"x r slide or overhead (transparency) projector
<br /> U ABSTRACT. Please be BRIEF-150 words maximum if possible.Title of paper should be ALL CAPS;author(s) listed by
<br /> first name, middle initial, last name; indicate full address w/zip code. SINGLE SPACE, BLACK CARBON RIBBON.
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<br /> - RIGA-FIBER, NON-CALORIC FLOUR SUBSTITUTE FOR USE IN...BAKED.1..1-1).4.OODS. Brian K. Jasberg,
<br /> J.M. Gould and K. Warner, USDA/ARS, No. Reg. Res. Ctr. Peoria, IL 61604
<br /> A-variety of cellulosic plant byproducts (brans, hulls, stems) were treated with hydrogen
<br /> peroxide at pH 11.5, resulting in a highly water absorbent and swellable fiber fraction
<br /> that could be used as partial replacement for flour in baked foods. The tensile strength
<br /> (mixograph peak height) of bread doughs increased when alkaline peroxide (AP)-treated
<br /> wheat straw replaced up to 302 of the flour. Microcrystalline cellulose and cellulosic
<br /> additives derived from wood pulp decreased dough tensile strength. Bread loaf volumes for
<br /> formulations containing AP-treated cellulosics, without additional gluten, were comparable
<br /> to the controls. ,,.In batter-based systems as much as half the flour could be replaced by
<br /> AP-treated cellulosics. The volume of cakes formulated with 4 302 replacement increased
<br /> by 5-102 compared to controls. Taste panel evaluations for overall flavor quality,
<br /> presence and intensity'of off-flavors, moistness, and mouthfeel indicated that cakes in
<br /> which as much as 402 of the flour had been replaced were not significantly different from
<br /> control cakes. In many formulations, the presence of AP-treated cellulosics allowed
<br /> additional water to be included in the recipe without reducing baked volume. These data
<br /> indicate. that AP-treated cellulosics can be used as non-caloric, high-fiber substitutes
<br /> for a portion of the flour in baked doughs and batters without introducing undesirable
<br /> sensory characteristics or causing deterioration of baking performance. . _. _
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