Rheological and textural properties of cracker dough with addition of pea dietary fiber

Abstract

Consumers are becoming aware of health benefits of dietary fiber intake. In past years, the development of products containing different fiber is increasing. The aim of this research was to look into the effect of addition pea fiber to dough for crackers. Rheological and textural properties were evaluated. In order to develop dough in which wheat flour was partly substituted with pea fiber, it was necessary to increase water content. The addition of 5% and 10% of pea fiber affected intramolecular linkages of gluten and lowered elastic properties of the dough. Dough with addition of 30% of fiber was brittle, grainy and impossible to process.

Keywords

• dietary fiber
• rheology
• texture
• dough