I'm working on product dev. in the area of crackers and I have been studying different bake times and I've noticed that with longer bake times (31 mins vs 21 mins) there are moderate increases in my protein content and significant decrease in my fibre content. Has anyone else experienced this or have some explanations as to why there would be such differences?
Thank you in advance
I have no experience in this field, but it seems to me that longer baking time would decrease the water content, which would result in a higher protein and fiber content on a per weight basis. However, if the fiber is degraded to simple sugars upon prolonged exposure to heat, this would result in a loss of fiber content.
Thank you both for your responses. These are both similar explanations to what I had thought, I am just curious to see if anyone has actually observed similar results.
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