How "capable" is Dietary Fiber?
Current research shows that dietary fiber, which can replace sugars, starches, or fats. When added in appropriate amounts, it not only optimizes the nutritional value and textural properties of foods but also meets the public's pursuit of a healthy diet.
Applications of Dietary Fiber in Bread
Experiments have shown that dietary fiber has high thermal stability, and its properties are not easily altered during the mixing, fermentation, and baking processes.
It also readily binds to starch within the dough, preventing the bonds between starches, effectively delaying dough staling and reducing bread staling.
Adding an appropriate amount of dietary fiber to dough improves its water-binding capacity, allowing it to swell appropriately and increasing its flexibility compared to dough without dietary fiber.
The water-swelling properties of dietary fiber can also increase the water absorption rate of bread dough, enhancing the water retention of bread products, which helps maintain quality and preserve freshness while also reducing product costs.
Potato dietary fiber has excellent hydration properties (water retention, water holding capacity, and swelling). Adding it to wheat dough can increase water absorption, prolong dough stability, and extend its development time.
Xanthan gum enhances the interaction with gluten in flour, thereby increasing the upward trend in gluten's storage modulus.
Oat dietary fiber is frequently used in breadmaking, adding oats to bread creates a smoother texture, a fluffier texture, and a larger volume. Furthermore, adding polydextrose within a certain range can increase the volume of bread, improve its anti-aging properties, and enhance its water retention.
A series of related studies have shown that dietary fiber can improve bread quality, enrich its taste. However, the amount of dietary fiber added significantly affects the sensory properties of bread, so the amount should be controlled to achieve optimal product properties.
Research has found that adding an appropriate amount of wheat bran dietary fiber to high-gluten flour can increase the gluten network strength of frozen dough, enhance fermentation power, and increase gas production.
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