The effect of wheat fiber particle size on the quality properties of fermented layer pastry

Subject Areas : Journal of Food Safety and Processing

Bijan khorshidpour ¹ , Mahnaz Hashemi Ravan ² , Saeedeh Aianifard ³ , Zohreh Yahyaei Sufiani ⁴

1 - Ph.D in Food science, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Ph.D in Food science, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
3 - Master of Food Science and Technology, Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Varamin Branch, Iran.
4 - Master of Food Science and Technology, Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Varamin Branch, Iran

Received: 2021-02-28 Accepted : 2021-04-30 Published : 2021-05-22

Keywords: Rheological Properties, particle size, Wheat fiber, Fermented layered pastry,

Abstract :

The aim of this study was to investigate the effect of adding wheat fiber on rheological improvement of dough and sensory and qualitative properties of fermented layered pastry and to determine the optimal levels of increasing the amount of fiber and particle size in its formulation. wheat fiber with Particle sizes of 30, 50 and 80 μm were added to wheat flour used in pastries production. Fiber dough, pharyngography and extensography tests,cohesion, elasticity, firmness, chewability, volume and sensory evaluation of samples were examined.All experiments were performed in a completely randomized design using factorial experiment with 3 replications. According to the results of Farinograph test, the degree of loosening of the dough and the quality number of Farinograph and the stability of the dough decreased with increasing fiber and particle size and the percentage of water absorption increased. By increasing these two factors, the maximum strength of the dough and the energy required to knead the dough increased and the elasticity of the dough decreased. Finally, in order to produce useful fermented layered pastries containing wheat dietary fiber that also retains its desirable quality and sensory properties, wheat flour containing 2% wheat fiber with a particle size of 30 μm is recommended.