Abstract
SummaryThis study aimed to investigate how kombucha bacterial cellulose (KBC) affects the characteristics of dough. Wheat flour was substituted with different proportions of KBC (0%, 1%, 3%, 5%, 7%, and 9%), and the chemical components of KBC and the mixed powder were analysed at various substitution levels. The findings indicated that using KBC led to extended durations and enhanced stability of dough formation, decreased degree of weakening, increased relaxing time, and significantly reduced peak viscosity, trough viscosity, and final viscosity. Additionally, the process of gelatinisation was impeded. Unlike other dietary fibres, adding low amounts of KBC to flour and dough not only maintains their quality but also improved many other characteristics. When added in low quantities of 1% and 3%, KBC improved various dough properties, including enhancing gluten strength, stabilising the gluten structure, and improving viscoelasticity. Overall, this study provided insights into the impact of KBC on the dough structure.
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