Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter.

ABSTRACT: Soluble fibres are gaining increasing interest for functional food applications like bread, but their interaction with gluten and effects on dough rheology are not fully elucidated. This study hypothesized that soluble fibres influence gluten structure and dough rheology by acting as plasticizers and humectants. Plasticizing properties depend on the effective number of hydrogen bonding sites available in the fibre molecule (N _OH,s ). Humectant properties are related to the water interaction parameter derived from analysis of the sorption behaviour. Oligo-fructoses, inulins, polydextrose and a glucose syrup were added individually and in mixtures to wheat dough to test the hypothesis. PCA and multi-linear regressions showed that the G' from temperature sweeps increa

SUBMITTER: Renzetti S 

PROVIDER: S-EPMC11849201 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature