Effects of wheat cultivar, oligosaccharide, inulin, arabinoxylan and endoxylanase on the large- and small-strain rheological properties and microstructure of dietary fibre enriched dough.

To overcome the processing challenges and quality issues of high-fibre products, this research was conducted to investigate how the formulation, i.e., wheat cultivar, dietary fibre (DF) and endoxylanase, affected the rheological properties and microstructure of DF-enriched doughs. Doughs prepared from stronger wheat cultivars had a better tolerance to DF addition. A two-fold decrease in the gel strength of dough was observed with the DF addition from 0 to 12 %. This weakening effect on the dough was reversed due to the endoxylanase addition, i.e., an increase of 23-36 % for gel strength parameters. The endoxylanase-induced modification for dough microstructure was also seen as a more uniform distribution of gluten proteins, starch granules and gas cells. This work will provide the high-fibre food industry with an optimized formula that ensures the final products with a satisfactory overall quality and consumer acceptability.