Rheological and textural properties of dough for cookies with dietary fibers

Abstract

Alternative methods of dietary fibers application are within components for processed food enriched with dietary fibers. Bakery product, cookies and crackers, different kind of snack products, can be observed for this purpose. The objective of this work was to determine the influence of three different dietary fibers on rheological and texture properties of dough for cookies. The part of main component of the dough, wheat flour, was replaced by 10% of oat fibers, potato fibers and wheat fibers, calculated on total weight of the flour. The dough moisture was 22%. Alkaline water retention capacity (AWRC) analysis of wheat flour and the mixtures of the flour and 10% of different dietary fibers showed that each kind of dietary fibers increased hydration ability of the mixture, compared to AWRC value of wheat flour. That was reflected to rheological properties of obtained dough. Disrupted gluten matrix caused reduced viscoelastic properties of the dough with dietary fibers. Recovery ability decreased compared to control dough without fibers. Hardness of the dough with diatery fibers increased and extensibility decreased, thus the texture measurement confirmed the rheological results. The type of applied dietary fibers was significant. According to obtained results the influence of potato and oat fibers was more pronounced than the influence of wheat fibers.