Challenges in determination of rheological properties of wheat dough supplemented with industrial by-products: carob pod
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ORIGINAL PAPER
Challenges in determination of rheological properties of wheat dough supplemented with industrial by‑products: carob pod flour and sugar beet fibers Dragana Šoronja‑Simović1 · Jana Zahorec1 · Zita Šereš1 · Nikola Maravić1 · Sonja Smole Možina2 · Lucija Luskar2 · Jadranka Luković3 Received: 14 February 2020 / Accepted: 6 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The rheological behavior of dough supplemented with sugar beet fibers (SBF) and carob (pod) flour (CF), as fiber-rich byproducts 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
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