ArticleFoods (Basel, Switzerland)2024
Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Effect of composite-enzymatically modified Ganoderma lucidum powder on rheological and structural properties of soft wheat flour dough and cookie quality.Journal of the science of food and agriculture · 2026Article
- Fruit Pomace as a Functional Ingredient in Wheat Biscuits: Mineral Composition, Colour Characteristics, and Quality Evaluation of Peach Pomace-Enriched Biscuits.Molecules (Basel, Switzerland) · 2026Article
- Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.Foods (Basel, Switzerland) · 2026Article
- Polygonum cognatum Powder as a Functional Ingredient: Improving Nutritional Quality and Reducing Glycemic Index of Gluten-free and Wheat-based Crackers.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Fortification of Wheat Bread with Increasing Levels of Kudzu (Foods (Basel, Switzerland) · 2026Article
- Effect of spent coffee grounds addition on the microstructure and quality characteristics of protein-fortified bread.Food chemistry: X · 2026Article
- Electron Beam Irradiation Modulates the Multiscale Structure and Physicochemical Properties of Wheat Starch in Dough Systems.Foods (Basel, Switzerland) · 2026Article
- The Health-Promoting Potential of Wafers Enriched with Almond Peel.Molecules (Basel, Switzerland) · 2025Article
- Processing-Induced Changes in Phenolic Composition and Dough Properties of Grape Pomace-Enriched Wheat Buns.Foods (Basel, Switzerland) · 2025Article
- High-Fiber Belgian Waffles: Quality Characteristics and Consumer Acceptance, Product-Elicited Emotions, and Purchase Intent Evaluated by Millennial Consumers.Foods (Basel, Switzerland) · 2025Article
- Applicability of Raman Spectroscopy for the Assessment of Wheat Flour Quality and Functionality in Bakery Applications.Foods (Basel, Switzerland) · 2025Review
- Comparative Assessment of Matrix Integration Dynamics Between Beetroot Powder and Paste in Wheat-Based Cupcake Formulations.Food science & nutrition · 2025Article
- Effect of Artichoke Outer Bract Powder Addition on the Nutritional Profile of Gluten-Free Rusks.Foods (Basel, Switzerland) · 2025Article
- Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free Bread.Foods (Basel, Switzerland) · 2025Article
- Use of Agave Bagasse andFoods (Basel, Switzerland) · 2025Article
- Characterization of Cellulose from Gagome Kelp and Its Effect on Dough, Gluten, and Starch as Novel Bread Improvers.Foods (Basel, Switzerland) · 2025Article
- The Physicochemical and Rheological Properties of Green Banana Flour-Wheat Flour Bread Substitutions.Plants (Basel, Switzerland) · 2025Article
- Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour.Foods (Basel, Switzerland) · 2025Article
- Dough Rheology, Physicochemical and Sensory Qualities of Muffins Made From Wheat-Partially Defatted Peanut Composite Flour.International journal of food science · 2025Article
- Effect of the Extruded Pea Hulls on Physicochemical and Sensory Properties of Wheat Bread.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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, alveograph, pasting, and proofing) and baking trials. Substituting flour with fiber at 1%, 5%, or 10% increased water absorption and affected dough development, stability, and extensibility, particularly at high fiber concentrations. Pasting properties showed varying gelatinization behaviors influenced by fiber type and concentration. Principal component analysis (PCA) highlighted the clustering of dough and bread characteristics based on fiber concentration and type. At low fiber concentrations (up to 5% of flour replacement), negative effects were minimal, suggesting no need for comprehensive compositional analysis. However, high fiber concentrations (10%) introduced significant variability and complexity in dough properties. New farinographic parameters (FU
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