Cereal Chem 57:307 - 310.  |  VIEW ARTICLE
Dietary Fiber Breads Containing Gobo Residue, Gobo Holocellulose, and Konjac Powder.

T. Nagai, H. Imamura, and S. Kiriyama. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Bread was made from mixtures (95:5, 90:10, and 85:15) of hard wheat flour and one of three fibrous materials: gobo residue, gobo holocellulose, and konjac powder. In the dough, the gobo residue caused a slight increase in water absorption. The gobo holocellulose increased absorption markedly at the 10 and 15% replacements, and the konjac powder caused the greatest increase in absorption. The bread containing 5% gobo residue or konjac powder did not differ significantly in loaf volume from the control, but reductions in loaf volume were observed at the 10 and 15% levels. The gobo holocellulose at the 5% level severely reduced loaf volume. At all the replacement levels, konjac powder gave the softest bread, gobo holocellulose the hardest, and gobo residue the coarsest. The konjac powder had the least effect on color, and the gobo residue had the greatest. Bread containing 5% gobo residue or konjac powder did not differ significantly from a control bread in loaf volume, crumb texture, and taste.