Effect of wheat bran dietary fiber on pasting and gel textural properties of wheat flour

To research effects of dietary fiber on starch pasting and gel textural,two kinds of wheat flour with different gluten strength were used in this study. Moreover,5 different dosage of wheat bran dietary fiber(WBDF)were added in the tested flour,and these pasting property,gel textural property and microstructure were determined,respectively. The results showed that pasting parameters such as peak viscosity,trough viscosity,breakdown,final viscosity and setback significantly decreased with the increasing additional level of WBDF. However,no obvious changes and rules were observed about pasting time and pasting temperature. The hardness,adhesiveness and chewiness of pasting gel significantly decreased with the addition of WBDF in wheat flour,while springiness,cohesiveness and gumminess had no obvious changes. Effects of WBDF on pasting and gel textural properties for two kinds of flour were observed to be almost the same. Furthermore,WBDF changed the microstructure of dough and gel,which can increase the compactness of dough while decrease denseness and homogeneity of gel.