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Challenges in determination of rheological properties of wheat dough supplemented with industrial by-products: carob pod flour and sugar beet fibers

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Abstract

The rheological behavior of dough supplemented with sugar beet fibers (SBF) and carob (pod) flour (CF), as fiber-rich by-products of the agricultural industry, was investigated using the standard Brabender extensograph and the Kieffer micro method. The addition of CF (0–20%) and SBF (0–6%) to the wheat dough formulation increased resistance to extension to about 75% and 55% respectively, while the combined effect of CF and SBF addition increased the dough resistance by up to 100%. The extensibility of the dough decreased in almost identical ranges (up to 40%), while the combined effect of CF and SBF addition had a stronger influence on the decrease in dough extensibility (75%). The evaluation of the correlation between the extensographic and the Kieffer micro method showed a high compatibility with regard to the results of the dough extensibility (r = 0.89, p < 0.05), but did not confirm the agreement of the results obtained in the resistance measurements (r = 0.13, p < 0.05). Considering that the absolute correlation between the two rheological methods used was not confirmed in this study, it is clear that the precise and complete definition of rheological properties requires the use of other methods, not only empirical but also fundamental.

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Funding

This study is supported by the Ministry of Education, Science and Technological Development of Serbia (Project No. 451-03-68/2020-14/200134) as well as the CEEPUS network CIII-HR-0306-09-1617, for safe and healthy food in Middle Europe.

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Authors and Affiliations

  1. Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia

    Dragana Šoronja-Simović, Jana Zahorec, Zita Šereš & Nikola Maravić

  2. Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000, Ljubljana, Slovenia

    Sonja Smole Možina & Lucija Luskar

  3. Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000, Novi Sad, Serbia

    Jadranka Luković

Authors
  1. Dragana Šoronja-Simović
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  2. Jana Zahorec
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  3. Zita Šereš
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  4. Nikola Maravić
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  5. Sonja Smole Možina
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  6. Lucija Luskar
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  7. Jadranka Luković
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Contributions

Authors DŠ-S, ZŠ and SSM contributed to the conception and design of the study. Material preparation, data collection and analysis were carried out by LL, JL and NM. The first draft of the manuscript was written by JZ, and all authors commented on earlier versions of the manuscript. All authors have read and approved the final manuscript.

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Correspondence to Jana Zahorec.

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Šoronja-Simović, D., Zahorec, J., Šereš, Z. et al. Challenges in determination of rheological properties of wheat dough supplemented with industrial by-products: carob pod flour and sugar beet fibers. Food Measure 15, 914–922 (2021). https://doi.org/10.1007/s11694-020-00686-9

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  • DOI: https://doi.org/10.1007/s11694-020-00686-9

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