Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the MixolabA®

Dietary fiber incorporation into bread dough systems greatly interferes with protein association and behavior during heating and cooling. The objective of this study was to understand the individual and combined effects of dietary fibers on dough behavior during mixing, overmixing, pasting and gelling using the Mixolab(A (R)) device. Impact of different commercial dietary fibers (inulin, sugar beet fiber, pea cell wall fiber and pea hull fiber) on wheat dough mixing, pasting and gelling profiles has been investigated. Mixolab(A (R)) plots indicate that the incorporation of sugar beet fiber into the dough matrix induces the disruption of the viscoelastic system yielding weaker doughs, and it greatly competes for water with starch affecting pasting and gelling. Conversely, inulin in the range tested seems to integrate into the dough increasing its stability. Additionally, the responses acquired with this device were compared with those obtained with other available methodologies, such as the Brabender Farinograph and the Rapid Visco Analyser, to explore its use as a suitable technique for studying fiber-enriched bread dough physical properties. A broad range of correlation between Mixolab(A (R)) and traditional devices were found.