EFFECT OF CITRUS FIBERS ADDITION ON WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES

Silvia MIRONEASA, Georgiana Gabriela CODINĂ

Abstract

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.

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