Variation in Rheological Properties of Dough Enriched in Untreated and Treated Dietary Fiber Rich Cereal Fractions

摘要

The variation in the rheological properties of white wheat flour dough upon supplementation with different percentages of bran, pollard (10 to 20%), and biochemically (10 to 50%) and hydrothermally (10 to 20%) treated bran was studied. The water absorption capacity, extensibility, maximum resistance and viscosity of the doughs were investigated.