Chestnut peels and wheat bran at different water level influence the physical properties of pan bread

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