Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®

1. Introduction

The stated link between the intake of dietary fiber and several health benefits [1-2] has prompted the interest in fiber enriched foods and moreover, in fiber enriched
4  baked goods. Nevertheless, the design of  fiber enriched baked goods is always encountered with the consumer resistance to accept breads with reduced loaf volume and hard crumb accompanied by particular flavours [3-4]. 

Dietary fiber incorporation into wheat dough greatly interferes with protein association and its further aggregation during heating. Presumably, fibers occupy the space of the proteins in the gluten network [5]. In addition, fibers also  affects pasting characteristics of starch such as peak  viscosity, breakdown and final viscosity [6]. Moreover, the resultant fiber-rich doughs have high water absorption, become shorter and have reduced fermentation tolerance [5, 7-8]. Physico-chemical properties of fibers greatly vary depending on the source and the type and degree of processing [9]. Those characteristics have great impact on the  functional quality of the intermediate manufacturing and end products when obtained by conventional breadmaking processes [10-11]. Therefore, it becomes necessary to assess the impact of fibers on bread dough rheology when potential use of fibers is considered for enriching baked goods.

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