Effect of supplementation of wheat flour with different dietary fibres on Physico-chemical and baking characteristics

Dietary fibres prepared from garlic, ginger, seed coats of soybean and chickpea were analysed for their chemical composition such as cellulose, hemicellulose, lignin and physico-chemical properties such as ion exchange capacity (IEC) and water holding capacity (WHC) during 2001–02. Garlic fibre had maximum water holding capacity whereas ginger fibre had highest ion exchange capacity. Effect of supplementation of wheat flour with these fibres at 2, 5 and 10 per cent levels on Theological and baking quality parameters have also been studied. Incorporation of either of fibres up to 5 per cent level did not show any detrimental effect on dough handling and baking properties. Bread, cookies and Chapatis were prepared from blended flours and their organoleptic evaluation was done to study consumers’ acceptance. Soybean seed coat fibre was highly acceptable in cookies even upto 10 per cent level whereas bread prepared from soybean seed coat fibre supplemented wheat flour was acceptable up to 5 per cent level.