What is it about?
The small and large strain rheology of gluten(G) and gluten–starch(G + S) doughs containing wheat bran dietary fiber (WBDF) were investigated. The addition of WBDF resulted in more brittle and unstable doughs with undesirable higher mechanical strength. The presence of starch greatly weakened the dough strength and led to inferior resistance to both small and large deformations.
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Why is it important?
To address the consumption problem of whole grain products, the adverse effects of WBDF on dough viscoelasticity should be more thoroughly studied. The contributions of gluten, starch and WBDF to dough rheological properties were discussed. Large strain and small strain rheology of doughs were studied simultaneously. Findings from small strain tests suggest WBDF yields unstable and brittle dough structure. The large strain test revealed the impaired dough viscoelasticity.
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This page is a summary of: Small and large strain rheology of gluten and gluten–starch doughs containing wheat bran dietary fiber, Journal of the Science of Food and Agriculture, October 2019, Wiley, DOI: 10.1002/jsfa.10012.
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