30;p<0.05) equation(7) Crumbmoisture(Day4)=42.93+1.23WB−1.49RS2+2.19LBG(R2=0.7590;Fcalc/Ftab=4.40;p<0.05) equation(8) Crumbmoisture(Day7)=38.77+1.12WB+0.74RS−0.99RS2+1.70LBG−0.59LBG2+1.49WBRS(R2=0.7743;Fcalc/Ftab=2.04;p<0.05) As occurred with sensory attributes, when comparing these results for re-baked part-baked breads with those obtained for http://www.selleckchem.com/products/Adrucil(Fluorouracil).html conventional breads (Almeida et al., 2013), we observed the same profile, with the response surfaces for moisture throughout the storage period being very similar for the two types of breads. This shows that fibres played their role
in water retention both in conventional and in re-baked part-baked breads. This is especially important in the latter, where the two baking stages can cause excessive drying. Although the effect of the different fibre sources
was similar, moisture content of re-baked part-baked breads on the three storage days evaluated was significantly (p < 0.05) higher than that of conventional breads. For conventional breads, moisture contents after the first, fourth and seventh days from baking ranged from 41.98 to 45.78, from 33.92 to 41.29 and from 31.63 to 38.71 g/100 g flour, JQ1 concentration respectively. This may have happened due to the application of vapour in the re-baking stage, as also observed by Carr and Tadini (2003). This is very interesting once re-baked part-baked breads tend to be dryer as they go through two baking stages ( Sluimer, 2005), which was not observed here. Even after the re-baking stage, fibres showed that they influenced the moisture retention mechanism of re-baked breads. Mandala et al. (2009) verified that the moisture content of part-baked breads containing LBG (0.4 g/100 g flour) did not differ from the moisture content of conventional breads made from the same formulation. Rosell and Santos (2010), studying the effect of other dietary fibre sources, verified that part-baked breads presented lower moisture content when compared to conventional breads. However, this result was found because part-baked breads were produced with lower amounts of water in the formulation in relation
to conventional breads. For hardness obtained in the texture profile analysis (TPA) after one, four and seven days from baking (Table 1), fibre addition did not present a significant effect. With the values obtained, it was not possible to establish mathematical Dipeptidyl peptidase models for these responses as a function of the three dietary fibre sources studied. No linear, quadratic or interaction effect was significant (p < 0.05). This indicates that none of the dietary fibre sources used interfered, that is, independently of the amounts of added wheat bran, resistant starch and LBG, the parameter was within the range of the mean value and its standard deviation. It was not possible to obtain models to explain these responses, as the determination coefficients were very low (R2 < 0.70) and the residues were very high.