Significance of Dietary Fiber on the Viscometric Pattern of Pasted and Gelled Flour‐Fiber Blends

Abstract

The aim of this research was to optimize mixtures of fibers from different sources and degree of processing meeting acceptable dough viscometric standards to design low‐calorie wheat bread formulations. Effects of soluble (inuline [FN]), partially soluble (sugar beet [FX]), pea cell wall (SW), and insoluble (pea hull [EX]) dietary fibers on wheat dough pasting and gelling profiles have been investigated. Impact of fibers added singly and in associated mixtures at different levels on the investigated viscometric parameters retrieved from a Rapid Visco Analyser curve has been assessed by response surface methodology, and the thermal parameters derived from the cooking and cooling functional profile were correlated. Flour replacement up to 34% by fibers significantly provided a deleterious effect on pasting and gelling viscosity profiles of the resulting hydrated high fiber‐flour blends. The magnitude of the reduction in dough viscometric characteristics during gelatinization, pasting, and setback closely depended on the nature of the fibers in the blend and on the extent of the flour substitution. A delayed and restricted swelling of starch granules and amylose leaching process preferentially achieved by the pair FN‐FX resulted in higher pasting temperatures and reduced peak viscosities during cooking and a sharp decrease of the setback on cooling. Single addition of FX, FN, and EX, respectively, provided a significant decrease in both breakdown viscosity and viscosity at the end of 95°C. Simultaneous presence of FN and EX that exhibit medium or low hydration properties allowed a partial restoration of initial breakdown viscosity and a simultaneous decrease in holding strength. Caution should be paid to the pairs FN‐FX and EX‐SW because of the adverse extra decline they induced in the viscosities of both hot paste and cold gel.

Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system

“…The dough with such results is usually stickier and can have a poor baking quality (Dexter et al 1985). In our case, the low value of Mixolab characteristic C5 for this variant, which represents the rate of retrogradation, verifies the worse quality of the starch part of the wheat grain (Collar et al 2006). The final bread from such dough may have a similar value of the loaf volume but it is possible to anticipate undesirable changes of the shape (Nightingale et al 1999), as confirmed by our results (Figure 2).…”

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

“…Moreover, the lower pasting viscosities are proposed to be an indication of reduced starch accessibility for gelatinisation after the partial supplementation of wheat flour with the DF sources (Collar, Santos, & Rosell, 2006).…”

Effect of Fusarium spp. Contamination on Baking Quality of Wheat

“…According to Ref. [30], dough heating and thus swelling of starch granules and increasing viscosity cause the increase of the curve-point C3. It was evident from our results that values of artificially inoculated variants were markedly lower than values of variants with natural Fusarium spp.…”

“…The dough with such results is usually stickier and can give a poor baking quality [31]. Mixolab characteristic C5, which represents the rate of starch retrogradation [30], was slightly lower for artificially inoculated variants and verifies the worse quality of the starch part of the wheat grain.…”