Enriching Wheat Flour Dough with Dietary Fibers: A Structure–Function Relationship Investigation
Sabrine Douiri,
Achraf Ghorbal,
Christophe Blecker
et al.
Abstract:This study investigated the impact of high-level replacement
(from
2.5% to 10%) of dietary pea fiber (PF), insoluble wheat straw fiber
(IWF), and carboxymethylcellulose (CMC) on wheat flour dough characteristics.
IWF included 92.96% cellulose, whereas hemicellulose comprised the
majority of PF’s insoluble fibers (38.12%), followed by CMC
(28.90%). FTIR data from lyophilized enriched dough samples showed
that PF and IWF interacted with gluten proteins, improving gluten
network structuration, but the CMC hindere… Show more
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