Effect Of Wheat Bran Dietary Fibre On The Rheological Properties Of Dough During Fermentation And Chinese Steamed Bread Quality

The effects of wheat bran dietary fibre (WBDF) on the rheological properties of dough during fermentation and quality of Chinese steamed bun (CSB) were investigated. The study revealed that with the increase of the content of WBDF, the dough extensibility and time at which gas starts to escape from the dough significantly decreased but the dough firmness significantly increased (P < 0.05). The elastic modulus and viscous modulus showed an upward trend, probably due to the increased molecular weight of the viscoelastic body resulting from the presence of WBDF. Additionally, by changing the quality of the gluten network, the specific volume andL*value significantly decreased from 2.52 to 1.31 mL g(-1), and from 87 to 51, respectively, these adverse effects on CSBs could be moderated by the fermentation process.