Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.

ABSTRACT: Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread properties using rheological methods (farinograph, alveograph, pasting, and proofing) and baking trials. Substituting flour with fiber at 1%, 5%, or 10% increased water absorption and affected dough development, stability, and extensibility, particularly at high fiber concentrations. Pasting properties showed varying gelatinization behaviors influenced by fiber type and concentration. Principal component analysis (PCA) highlighted the clustering of dough and bread characteristics based on fiber concentration and type. At low fiber concentrations (up to

SUBMITTER: Verbeke C 

PROVIDER: S-EPMC11353414 | biostudies-literature | 2024 Aug

REPOSITORIES: biostudies-literature