Abstract
This chapter introduces the application of dietary fiber (DF) in wheat flour products. It starts by presenting the quality characteristics, including water distribution; textural parameters; loaf volume; cooking properties;, and staling issues of biscuits, breads, steamed breads, and noodles modified by soluble, as well as insoluble DFs. Moreover, the properties of doughs modified by DF in relation to mixing, pasting, and elastic properties are discussed to show their correlation with the quality changes of fiber-enriched flour products. To gain deeper insight of the reasons about the changes that DF brings about, it then investigates the interactions between DFs and gluten network formation. At the end of the chapter, a discussion of the harmful effects of DFs on flour products is included. Overall, relevant solutions are proposed and summarized to help increase the popularity of DF-fortified products.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
