2005
DOI: 10.1007/s00217-005-0208-6
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Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study

Abstract: Fibre enriched baked goods have increasingly become a convenient carrier for dietary 24 fibre. However, the detrimental effect of fibres on dough rheology and bread quality continuously encourages food technologists to look for new fibres. The effect of several 26 fibres (Fibruline, Fibrex, Exafine and Swelite) from different sources (chicory roots, sugar beet and pea) on dough mixing properties when added singly or in combination has been 28 investigated by applying a response surface methodology to a Draper-… Show more

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Cited by 107 publications
(82 citation statements)
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“…They also found that a remarkable increase in DS of dough with the addition of partially hydrolyzed guar gum at 4 and 5% levels. In our study, DS of WMD was found to be lower than WFD which was similar to the findings of Rosell et al (2006) found that ST showed negative correlation with DS for fibre enriched flour. c Calculated using the data of total and soluble pentosan contents of wheat meal and flour Extensographic properties of dough…”
Section: Farinographic Properties Of Wheat Meal and Floursupporting
confidence: 91%
“…They also found that a remarkable increase in DS of dough with the addition of partially hydrolyzed guar gum at 4 and 5% levels. In our study, DS of WMD was found to be lower than WFD which was similar to the findings of Rosell et al (2006) found that ST showed negative correlation with DS for fibre enriched flour. c Calculated using the data of total and soluble pentosan contents of wheat meal and flour Extensographic properties of dough…”
Section: Farinographic Properties Of Wheat Meal and Floursupporting
confidence: 91%
“…In our investigations of different botanical origin fibres, the dominant effect on the differences in the WRC parameter, besides the particle size, was probably exerted by the chemical composition of the fibre . The major role in the differentiation of the hydration properties is ascribed to hydroxyl groups, which increase the water retention capacity of fibre (Rosell et al 2006).…”
Section: Results and Discussion Hydration And Particle Size Charactermentioning
confidence: 99%
“…The importance of water in the bread making process is related to starch gelatinization, protein denaturation, flavor, and color development (30), and influences the quality and the shelflife of bread (31). Addition of dietary fiber in an admixture with flour increases WA (23).…”
Section: Resultsmentioning
confidence: 99%