Cereal Chem 65:186-191   |  VIEW ARTICLE

High-Fiber Breads Containing Field Pea Hulls, Wheat, Corn, and Wild Oat Brans.

F. W. Sosulski and K. K. Wu. Copyright 1988 by the American Association of Cereal Chemists, Inc. 

Using a bakers' patent flour from hard red spring wheat, it was possible to formulate satisfactory high-fiber breads containing 20% corn bran, 20% wheat bran, 15% field pea hull, or 15% wild oat bran. The bread formulations for the straight dough method of breadmaking were optimized at 45 ppm KBrO3 and 0.5% SSL (sodium stearoyl-2-lactylate) without any supplemental gluten. Prehydration of the fiber sources enhanced baking absorption and loaf characteristics. Total dietary fiber contents of the acceptable fiber breads were 21% for corn bran, 13% for wheat bran, 15% for pea hull, and 6% for wild oat bran breads.