Fiber, both soluble and insoluble,

Fiber, both soluble and insoluble, in bread significantly affected View the MathML source values of crumb of PBB. The results, −21 °C for fiber-added breads, confirmed that typical freezing temperatures, −18 °C, may not ensure the glassy state of the unfrozen phase of PBB. Avrami equation was fitted to staling data with R2 coefficients above 0.9 in all cases. Staling kinetics was dependent on fiber presence and fermentation time. The bread with the longest fermentation process led to the lowest starch retrogradation and slowest firming and cohesiveness loss kinetics.. Inulin promoted amylopectin recrystallization and favored crumb firming kinetics although delayed the water movement from crumb to crust during staling. On the opposite, insoluble fiber reduced amylopectin recrystallization leading to slower firming kinetics though water migration was similar to the control bread. Consequently wheat bran had a positive effect on bread staling while inulin had the opposite effect. On the other hand, the increase in fermentation time showed a positive effect in delaying bread staling. Crumb firming and cohesiveness loss were affected by the decrease of water content and the increase of starch retrogradation. The effect of crumb water loss on crumb firming and cohesiveness loss was not dependent on the type of bread while the effect of retrogradation on these texture parameters varied depending on the type of bread studied.