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Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour

¹Department of Food Technology, Faculty of Food Engineering, State University of Campinas, P.O. Box 6121, CEP 13083-862, Campinas, São Paulo, Brazil. ²Corresponding author. Phone: +55-19-3521-3999. Fax: +55-19-3289-3617. E-mail: steel@fea.unicamp.br

Breadmaking is a complex process that involves a series of parameters that must be controlled. Rheological measurements are often used to predict the behavior of wheat dough during processing and the quality of the final product. There are many different dietary fiber sources that can be used to enhance the nutritional quality of bread. However, they will affect processing and final product quality. Response surface methodology (RSM) was employed to study the effects of adding different dietary fiber sources (wheat bran, resistant starch, and locust bean gum) on farinographic parameters of wheat flour. The experiments were conducted according to a 2³ central composite rotational design (CCRD). With the experimental results or responses (farinographic parameters), the effect of each variable was calculated and the interactions between them were determined. Models that explain the effects of the different fiber sources on water absorption, arrival time, dough development time, and mixing tolerance index of wheat flour were established. The fiber sources interacted for some of the parameters analyzed, demonstrating that if two or more sources of dietary fiber are present in the mix, they might act different to what would be expected of the sum of them. It was also noticed that for most parameters, wheat bran and locust bean gum had a greater influence on farinographic parameters than resistant starch. The simultaneous presence of the three fibers, within the ranges studied, contributed to an increase in water absorption, arrival time, and mixing tolerance index, and to a reduction in departure time and dough stability.