The Effect of Some Commercial Fibers on Dough Rheology

Abstract

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.

Cellulose nanofibrils as rheology modifier in mayonnaise – A pilot scale demonstration

“…Following this advice, the food industry aspires to develop low calorie food and products that have low fatcontent. However, this is not straightforward, as fat gives flavor, texture and appearance to the food (Lucca & Tepper, 1994;Ognean, Darie & Ognean, 2006). When fat is removed, it must be replaced with a material that can substitute these properties.…”

“…One class of fat replacers already on the market is the carbohydrate-based fat mimetics. They mimic the physicochemical properties and desirable eating qualities of fat, such as viscosity, mouthfeel and appearance (Duflot, 1996;Ognean et al, 2006). Dietary fibers, e.g.…”

Effect of fat replacers on quality characteristics of low fat meat products: a review

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“…Fat mimetics generally absorb a substantial amount of water. However, fat mimetics are not suitable for frying because they bind excessive water and are subjected to denature process or caramelization at high temperatures, however many of them are suitable for baking (Akoh, 1998; Ognean et al, 2006).…”

“…The direct replacement of fat with non-meat ingredients is an attractive alternative approach to fat reduction due to the excellent functional and nutritional properties that non-meat ingredients impart (Yang, 2007). Table (1) lists the general functions of fat replacers in meat products (Ognean et al, 2006).…”