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Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread

Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread properties using rheological methods (farinograph, alveogra...

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Principais autores: Celeste Verbeke, Els Debonne, Stien Versele, Filip Van Bockstaele, Mia Eeckhout
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-08-01
Serier:Foods
Fag:
wheat dough
wheat bread
fiber substitution
dough rheology
bread quality
texture
Online adgang:https://www.mdpi.com/2304-8158/13/16/2582
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