Dietary fibres can be water soluble or insoluble (Oakenfull, 2001), influencing water behaviour during freezing and frozen storage of bakery products (Chen, Jansson, Lustrup, & Swenson, 2012; Filipovic & Filipovic, 2010; Leray, Oliete, Mezaize, Chevallier, & Lamballerie, 2010). Depending on the ratio of insoluble to soluble fibres, they can also interfere in the baking processes of part-baked breads by retarding starch gelatinization (Polaki, Xasapis, Fasseas, Yanniotis, & Mandala, 2010). Wheat bran is one of the most widely used fibre sources in bakery products, once it comes from wheat and is a by-product

of the flour milling process. Wheat bran is mainly an insoluble fibre source, but it can hydrate and physically entrap water (Ortiz & Lafond, 2012). These properties are due to the presence of hemicellulose (53.5 g/100 g) and pectic substances (2.0 g/100 g), CAL-101 nmr once cellulose (18.9 g/100 g) and lignin (12.1 g/100 g), also present in wheat bran, are substances with highly organized molecular structures, which do not have affinity with water (Johnson & Southgate, 1994). Wheat

bran has very interesting nutritional properties because in addition to fibres, it has vitamins, minerals and high antioxidant content (Gómez, Jiménez, Selleckchem GSK2118436 Ruiz, & Oliete, 2011). High-amylose starch, particularly from corn, has received attention (Würsch, 1999) because a large body of scientific evidence has validated its nutritional properties. It is a type II resistant starch and can act as a fibre in the digestive tract (Finocchiaro, Birkett, & Okoniewska, 2009). The starch granules from Tyrosine-protein kinase BLK high-amylose corn are more compact and more crystalline than those from normal corn (White, 2000). The amylose component of starch possesses unique chemical and physical properties which result in specific functionalities (Fergason, 2000). It holds significantly less water than traditional dietary fibres. Resistant starch does not compete for the water needed by other ingredients and allows for easier processing because it does not contribute to stickiness. In most applications, it does not alter the taste, texture, or appearance of the

food (Liu, 2005). On the other hand, locust bean gum (LBG) is a very hydrophilic fibre source and it has been demonstrated to act as moisture retention agent in frozen bakery products (Sharadanant & Khan, 2003). Locust bean gum consists of high molecular weight polysaccharides composed of galactomannans; mannose:galactose ratio is about 4:1 (JECFA, 2011). The presence of continuously substituted large blocks of galactose molecules on the mannan chain, which is separated by blocks of bare backbone, results in certain unique and specific functional properties (Mathur, 2011). This structure allows the penetration and interaction of water with this structure, making this fibre have high water absorption capacity (Almeida, Chang, & Steel, 2010).