title: Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls.
abstract: Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.
authors.affiliation: Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia.
authors.forename: Michaela
authors.initials: M
authors.lastname: Lauková
authors.affiliation: Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia.
authors.forename: Zlatica
authors.initials: Z
authors.lastname: Kohajdová
authors.affiliation: Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia.
authors.forename: Jolana
authors.initials: J
authors.lastname: Karovičová
authors.affiliation: Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia.
authors.forename: Veronika
authors.initials: V
authors.lastname: Kuchtová
authors.affiliation: Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia.
authors.forename: Lucia
authors.initials: L
authors.lastname: Minarovičová
authors.affiliation: Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia.
authors.forename: Lenka
authors.initials: L
authors.lastname: Tomášiková
mesh_terms: D001939:Bread / Q000032:analysis*; D002482:Cellulose / Q000737:chemistry*; D004043:Dietary Fiber; D005433:Flour / Q000032:analysis; D012212:Rheology; D014908:Triticum / Q000737:chemistry*
chemical_list: D004043:Dietary Fiber; D002482:Cellulose
keywords: Dough; dietary fiber; rheology; sensory properties; texture