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

Area of Science:

• Food Science
• Cereal Chemistry
• Rheology

Background:

• Dietary fiber offers health benefits but can negatively impact bread dough rheology and quality.
• Understanding fiber's effect on wheat dough is crucial for developing nutritious bread.

Purpose of the Study:

• To evaluate the impact of pea, cocoa, and apple fiber on wheat-based dough and bread properties.
• To analyze rheological changes and bread quality parameters at varying fiber concentrations.

Main Methods:

• Rheological analysis including farinograph, alveograph, pasting, and proofing tests.
• Baking trials were conducted with fiber substitutions at 1%, 5%, and 10%.
• Principal Component Analysis (PCA) was used to interpret dough and bread characteristics.

Main Results:

• Increased water absorption and altered dough development, stability, and extensibility were observed with fiber addition, especially at 10%.
• Pasting properties and gelatinization varied by fiber type and concentration.
• Low fiber concentrations (≤5%) showed minimal negative effects, while 10% fiber significantly increased dough complexity.

Conclusions:

• Dietary fiber type and concentration significantly influence wheat dough rheology and bread quality.
• Optimizing rheological parameters is essential for producing high-quality, fiber-enriched bread.
• New farinographic parameters enhanced the understanding of fiber-rich dough dynamics.