Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread

Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread properties using rheological methods (farinograph, alveogra...

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Bibliographic Details

Published in:	Foods
Main Authors:	Celeste Verbeke, Els Debonne, Stien Versele, Filip Van Bockstaele, Mia Eeckhout
Format:	Article
Language:	English
Published:	MDPI AG 2024-08-01
Subjects:	wheat dough wheat bread fiber substitution dough rheology bread quality texture
Online Access:	https://www.mdpi.com/2304-8158/13/16/2582