Open AccessThe Effect of Some Commercial Fibers on Dough Rheology
Author(s) -
Claudia Felicia Ognean,
Mihai Ognean,
Neli Darie
Publication year - 2011
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:6585
Subject(s) - rheology , softening , absorption of water , food science , wheat flour , materials science , chemistry , composite material
Bread is largely consumed and could be used as a carrier for different nutrients. Fibers play an important role in human nutrition but the bread are depleted in this nutrient. For fibers, supplementation could be used different sources. The fibers needed to be tested before their use in breadmaking. This work investigates how some commercial fibers (Exafine, Apple AF12, Potato KF 200, Oat HF 200 and Wheat WF400) influence the rheology of dough at 10 and 15 % addition. All fibers increased the water absorption and development time because of competition for water between fibers and flour component. Product Apple AF12 deteriorates the dough rheology by dough stability reduction and increases the degree of softening. The cereal fibers increase the development time and stability of dough and decrease the degree of softening, the higher effects being observed for wheat WF200.