Effect of dietary fibre on dough rheology and bread quality

Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixes

“…The increase in water absorption may be attributed to the fact that hydroxyl groups present in the fibre structure allow more water interaction through hydrogen bonding. Earlier, Dachana et al (2010) and Gomez et al (2003) also reported addition of fiber increase water absorption in cookies and bread due to the hydroxyl groups present in the fiber. The time required for dough development or to reach a dough consistency equivalent to 2,200 mb pressure (Tpr) was increased from 110 to 260 s, whereas the tolerance (To1) which measures the stability of the dough, decreased with the increase in the concentration of spinach powder from 301 to 165 s. The increase in time for dough development and decrease in stability may be attributed to the decrease in the strength of dough due to increase in fiber content owning to dilution and disruption of continuity of gluten.…”

“…The increase in P value may be attributed to the interactions between the fiber structure and the wheat proteins due to partial disturption of gluten resulting in the increase of tenacity of the dough. Earlier also, Ghufran et al (2009) and Gomez et al (2003) reported addition of fiber in the dough resulted in increase in tenacity. The change in the balance of extensibility properties of the dough is attributed to the partial disruption of the gluten network due to the addition of spinach powder (Shirpa et al 2012).…”

“…The time required for dough development or to reach a dough consistency equivalent to 2,200 mb pressure (Tpr) was increased from 110 to 260 s, whereas the tolerance (To1) which measures the stability of the dough, decreased with the increase in the concentration of spinach powder from 301 to 165 s. The increase in time for dough development and decrease in stability may be attributed to the decrease in the strength of dough due to increase in fiber content owning to dilution and disruption of continuity of gluten. Earlier Gomez et al (2003) reported that time required for dough development increases as a consequent of fiber addition to wheat flour. Dachana et al (2010) also reported increase in time for dough development with the addition of increasing amount of dehydrated moringa leaves in wheat flour for the preparation of cookies.…”

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

“…Fibre enrichment has been widely studied in breadmaking (Ktenioudaki and Gallagher, 2012). It has been proved that the particle size of insoluble fibres seriously affects the bread properties, with gluten (Gómez et al, 2003) or without it (Martínez et al, 2014), as well as what happens in cakes (Gómez et al, 2010). Fibre solubility or their water binding capacity, affects dough rheology and bakery product quality (Almeida et al, 2013;Martínez et al, 2014).…”

Development of radish fibre based snack by response surface methodology (RSM)

“…In recent years, diverse products with high fibre content have been developed. Various researchers have shown the potential use of fibre in preparation of bread (Gomez et al 2003), muffins (Grigelmo and Belloso 1998), cereal bars (Dutcosky et al 2006), cookies (Larrea et al 2005a), extruded products (Artz et al 1990) etc., where mostly cereal bran is used as the source of fibre. DF from several sources certainly increases the nutritional and functional value of food, but usually alters the rheological properties of the dough and hence the quality and sensory properties of the end product (Wang et al 2002;Monro 2004).…”