Effects of Water-Soluble Dietary Fiber to Wheat Dough Rheological Properties

Pei Long Xu; Cheng Zhang; Qing Lin; Cheng Hao Guo; Zhi Xu Wang; Yi Zhang

doi:10.4028/www.scientific.net/AMR.709.823

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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 709Effects of Water-Soluble Dietary Fiber to Wheat...

Effects of Water-Soluble Dietary Fiber to Wheat Dough Rheological Properties

Abstract:

Objective: In this study, wheat dough rheological property changes caused by water-soluble dietary fiber were investigated. Methods: Capillary Rheometer and Extensional Rheometer were used to detect dough samples with water-soluble dietary fiber in different concentrations. Results: Water-soluble dietary fiber affects dough rheological properties both in strength and resistance. Conclusion: When water-soluble dietary fiber concentration increased, dough became softer but stability and stir tolerance decreased.

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Periodical:

Advanced Materials Research (Volume 709)

Pages:

823-826

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.709.823

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Online since:

June 2013

Authors:

Pei Long Xu, Cheng Zhang, Qing Lin, Cheng Hao Guo, Zhi Xu Wang, Yi Zhang

Keywords:

Dough, Rheological Property, Water-Soluble Dietary Fiber

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