Functional response of diluted dough matrixes in high-fibre systems: A viscometric and rheological approach

Hydrocolloids (carboxymethylcellulose, locust bean gum, high ester pectin) and prebiotic oligosaccharides (inuline and gluco-oligosaccharides), singly and in hydrocolloid/oligosaccharide binary blends were tested at different level of fibre replacement (from 0% up to 12%) to investigate the impact of dietary fibres on bread dough linear and non linear rheological performance. Incorporation of locust bean and carboxymethylcellulose at a replacement higher than 6% into bread doughs led highly reinforced hydrated flour-fibre blends with promoted values for storage and loss moduli, hardness, and pasting/gelling features; whereas pectin and pectin blends systems at any substitution level were the softer and stickier. Obtained results on rheological performance strongly endorse the viability of locust bean and carboxymethylcellulose blended with prebiotic oligosaccharides, to replace wheat flour at medium-high substitution level to serve either as sources of dietary fibre for the production of healthy baked goods or as thickening and structuring agents for baking industry.