Effects of Water-Soluble Dietary Fiber to Wheat Dough Rheological Properties

2013 ◽  
Vol 709 ◽  
pp. 823-826 ◽  
Author(s):  
Pei Long Xu ◽  
Cheng Zhang ◽  
Qing Lin ◽  
Cheng Hao Guo ◽  
Zhi Xu Wang ◽  
...  
Keyword(s):  
Rheological Property ◽  
Rheological Properties ◽  
Dietary Fiber ◽  
Water Soluble ◽  
Capillary Rheometer ◽  
Soluble Dietary Fiber ◽  
Fiber Concentration ◽  
Wheat Dough ◽  
Property Changes ◽  
Dough Rheological Properties

Objective: In this study, wheat dough rheological property changes caused by water-soluble dietary fiber were investigated. Methods: Capillary Rheometer and Extensional Rheometer were used to detect dough samples with water-soluble dietary fiber in different concentrations. Results: Water-soluble dietary fiber affects dough rheological properties both in strength and resistance. Conclusion: When water-soluble dietary fiber concentration increased, dough became softer but stability and stir tolerance decreased.

Effect of water-soluble dietary fiber resistant dextrin on flour and bread qualities

2020 ◽  
Vol 317 ◽  
pp. 126452
Author(s):  
Zheng Huang ◽  
Jing Jing Wang ◽  
Yu Chen ◽  
Na Wei ◽  
Yi Hou ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Water Soluble ◽  
Soluble Dietary Fiber ◽  
Effect Of Water ◽  
Resistant Dextrin

scholarly journals High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Haoyu Guo ◽  
Jisu Wu ◽  
Yuxia Lu ◽  
Yueming Yan
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
High Molecular Weight ◽  
Quality Parameters ◽  
Loaf Volume ◽  
Breadmaking Quality ◽  
Wheat Dough ◽  
Content Development ◽  
Basic Quality ◽  
Dough Rheological Properties

The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair of Glu-B1 near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containing Glu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and breadmaking quality than ZM-NIL1 carrying Glu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score. Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity. These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and breadmaking quality.

scholarly journals Effects of dietary fiber on postprandial glucose in healthy adults

Mediscope ◽  
2018 ◽  
Vol 6 (1) ◽  
pp. 25-29
Author(s):  
F Yesmin ◽  
MOI Ali ◽  
MMR Sardar ◽  
MK Munna ◽  
S Baksh
Keyword(s):  
Dietary Fiber ◽  
Blood Sugar ◽  
Postprandial Glucose ◽  
Water Soluble ◽  
Controlled Clinical Trial ◽  
Oral Glucose ◽  
Soluble Dietary Fiber ◽  
Medical College ◽  
Randomized Controlled ◽  
The Mean

Frequently and persistently raised glucose level causes numerous complications. So it is important to find out a component of diet that can improve glucose homeostasis after ingestion of food without causing any side effect or complication. The aim of this randomized controlled clinical trial study was to verify the effect of dietary fiber on postprandial blood sugar (PPBS). The study was carried out in a sample of fifty healthy adult subjects at the Department Physiology of Rajshahi Medical College during the period from January 2014 to December 2014. Fasting blood sugar of the subjects was estimated before ingestion of identical glucose drink with or without dietary fiber (ispaghula husk) and PPBS was measured at 30, 60 and 120 min after the drink. The mean plasma glucose concentrations after a 50 gm oral glucose load significantly (p < 0.05, p < 0.001) decreased at 30, 60 and 120 min in both condition with dietary fiber and without dietary fiber. The mean plasma postprandial glucose concentration in condition with dietary fiber was significantly (p < 0.001) lower than the corresponding value without dietary fiber. The study suggests that ingestion of water soluble dietary fiber along with glucose drink reduces sharp rise as well as sustained rise of postprandial glucose. Mediscope Vol. 6, No. 1: Jan 2019, Page 25-29

Influence of phospholipase A2 (PLA2)-treated dried egg yolk on wheat dough rheological properties

LWT ◽  
2010 ◽  
Vol 43 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Xiaoguang Zhao ◽  
Dong Shi-Jian ◽  
Guanjun Tao ◽  
Rongrong Xu ◽  
Miao Wang ◽  
...  
Keyword(s):  
Phospholipase A2 ◽  
Rheological Properties ◽  
Egg Yolk ◽  
Wheat Dough ◽  
Dough Rheological Properties

The effect of acacia gum and a water-soluble dietary fiber mixture on blood lipids in humans.

1993 ◽  
Vol 12 (2) ◽  
pp. 147-154 ◽  
Author(s):  
C D Jensen ◽  
G A Spiller ◽  
J E Gates ◽  
A F Miller ◽  
J H Whittam
Keyword(s):  
Dietary Fiber ◽  
Blood Lipids ◽  
Water Soluble ◽  
Soluble Dietary Fiber ◽  
Acacia Gum
Sign in / Sign up

Export Citation Format

Share Document