EFFECT OF CITRUS FIBERS ADDITION ON WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES

摘要

Nowadays, demand for food products with high fiber content is increasing because fiber consumption improves health problems such as diabetes, cardiovascular diseases, colon cancer etc. The citrus such as orange, lemon, and grapefruit can been used as source of fiber for bread-making products. The quality of bakery products is influenced by the wheat flour dough rheological properties. The addition of different ingredients like citrus fiber affects dough rheology and dough processing as function of the fiber level addition. The effects of citrus fiber addition to wheat flour at the levels of 0, 2, 4 and 6 % on the rheological behaviour of the dough obtained were investigated using as rheological devices Farinograph and Amylograph. Dough rheological parameters measured were water absorption (WA), development time (DT), stability (ST), degree of softening (SDg), gelatinization temperature (G_t) and peak viscosity (P_V). The fiber addition has the effect of increasing Farinograph water absorption simultaneously with the increase of the addition level. An increase in development time and stability were recorded upon addition of citrus fiber ≤ 4 %. Also, the Amylograph parameter peak viscosity increased with increase of the citrus fiber level.