Comparison of the Rheological Behavior of Fortified Rye–Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product

Abstract

This study was focused on the replacement of the part of the flour (10% w/w) in rye–wheat bread with three different botanical origin powders with a high dietary fiber content (buckwheat hulls, beetroot and flax powder). The dough was based on rye–wheat flour without and with the addition of fiber powders with different botanical origins and was tested, and the quality of the finished baked products made from those doughs were assessed. In order to characterize the flour mixtures, their basic parameters were determined, and their pasting characteristic was performed. The dough parameters were described by the Burger rheological model and also the creep and recovery test. On the other hand, in bread, the basic parameters of baking, crumb and crust color parameters were determined, and an analysis of the crumb texture was carried out. Additionally, a sensory analysis of the finished products was carried out. The applied fiber additives influenced the pasting characteristics of the tested rye–wheat flour and were influenced by the dough rheological properties. It was found that used fiber powders changed the quality parameters of the final products. Despite this, using fiber at the amount of 10% as a flour substitute allowed us to obtain bread of a similar quality to the control sample.

Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes

“…However, the presence of both hazelnut oil cakes ( Figure 5 a) and walnut oil cakes ( Figure 5 b) reduced the dough’s susceptibility to deformation the greater their share. A similar tendency was observed by Adamczyk et al [ 19 ]. The cited authors noted that the addition of various preparations rich in fiber to the mixture of rye–wheat flour significantly reduced susceptibility to deformation.…”

“…An increase in WA of dough under the influence of extruded bran was also observed by Li et al [ 18 ]. According to other authors, dough that is enriched with fiber containing cellulose and hemicellulose is usually characterized by greater stability, and such flour has significantly higher water absorption [ 19 , 20 ]. Adamczyk et al [ 19 ] observed a varied effect of fiber preparations on the WA of the tested rye flour.…”

“…According to other authors, dough that is enriched with fiber containing cellulose and hemicellulose is usually characterized by greater stability, and such flour has significantly higher water absorption [ 19 , 20 ]. Adamczyk et al [ 19 ] observed a varied effect of fiber preparations on the WA of the tested rye flour. As the cited authors demonstrated, replacing part of the flour mixture with buckwheat and beetroot fiber significantly reduced the water absorption of the flour.…”

“…Zhang et al [ 22 ] observed an increase in the development time of the dough with pulse flour additions. Adamczyk et al [ 19 ] observed different effects of different fiber preparations on the development time of rye–wheat dough. As the cited authors showed, the effect of flax fiber was insignificant, and the addition of buckwheat fiber contributed to the reduction of the DDT value.…”

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

“…The textural properties of dough are mainly related to its composition and microstructure. Dough texture can influence the flavour of the finished product as well as its sensory properties (Adamczyk et al ., 2023). Hardness refers to the force required to deform the dough (Jiang et al ., 2024).…”