Combination of fibers improves functionality of dough.

Fiber-enriched baked goods have increasingly become a convenient carrier of dietary fiber. However, the detrimental effect of fiber on dough rheology and bread quality continuously encourages food technologists to look for new sources of fiber.

Researchers in Spain investigated the effect of several fibers (Fibruline[R], Fibrex[R], Exafine[R] and Swelite[R]) from different sources (chicory roots, sugar beet and pea) on dough-mixing properties. It appears that the use of an optimized combination of fiber in the formulation of fiber-enriched dough makes it possible to improve dough functionality during processing.

The scientists added the fibers singly or in combination by applying a response surface methodology to a Draper-Lin small composite design of fiber-enriched wheat dough samples.

The researchers found that there were significant effects induced on water absorption by Fibrex. These led to a significant increase of water absorption, accompanied by a softening effect on the dough, which was more noticeable when an excess of mixing was applied.

Conversely, Exafine increased water absorption without affecting the consistency and stability of dough. The dough even improved when it was combined with Swelite. Fibruline showed little effect on dough-mixing parameters, but showed synergistic effects with pea fiber.

As the reports of the health and nutraceutical benefits of consuming dietary fibers continue to grow, research is focusing on increasing the amount, content and quality of fibers in human diet. Foods rich in fiber help with the management of a host of conditions. Associated healthful benefits of increased fiber consumption include a reduced risk of some types of cancer (including breast cancer) and coronary heart disease, the regulation of blood glucose and insulin, lowering the concentration of blood lipids, a reduced risk of cardiovascular disease, controlling diabetes and alleviating constipation, hemorrhoids and diverticulitis. Most Americans consume less than 50% of the estimated desirable daily fiber intake.

Further information. C. M. Rosell, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), 46100-Burjassot, P.O. Box 73, Valencia, Spain; phone: [phone]; fax: [phone]; email: [e-mail].