Effect of polydextrose, inulin and wheat fiber addition on dough properties and bread qualities

In this study, it was aimed to improve the functional properties of breads by increasing their dietary fiber content. For this purpose, wheat fiber as insoluble fiber source in constant concentration (5%) was added in wheat flour; polydextrose and inulin as soluble fiber sources in 3 different concentrations (2%, 4%, 6%) were used individually or in combinations of each other. Their effects on dough and bread qualities were investigated. According to the farinograph analysis, the addition of wheat fiber to the dough increased the water absorption and softening degree whereas it decreased the development and stability time values. According to the extensograph analysis, the addition of wheat fiber increased the resistance at constant deformation (R5), maximum resistance (Rmax), energy and ratio values whereas it decreased the extensibility. In addition to wheat fiber, it was determined that the addition of varying levels of polydextrose and inulin, individually or in combination, generally increased the development and stability time of doughs, as well as R5, Rmax, energy, ratio values and generally decreased the water absorption, mixing tolerance number, softening degree and extensibility values. When the properties of breads produced with dietary fiber additions are examined; hardness, chewiness, pore density, dietary fiber values were generally increased; height, volume, moisture, cooking loss and porosity values were decreased with the increase in dietary fiber concentration. According to the results of the sensory analysis, it was determined that the highest general acceptability value belonged to the bread with a constant concentration (5%) of wheat fiber and 2% concentration of inulin added. As a result, functional white bread was produced with dietary fiber content is comparable to whole wheat bread.