Research on effect of dietary fiber from soybean peel and wheat bran upon the rheological properties of wheat dough

Taking wheat flour as the experimental material,the tests of farinaceous and extensible features were executed to analyse the effect of dietary fiber from soybean peel and wheat bran on the rheological properties of wheat dough.The results showed that adding the above dietary fiber into flour would improve its farinaceous properties,but deteriorate the extensible properties.When 1%~2% dietary fiber from soybean peel and 1%~4% dietary fiber from wheat bran were added,the combined effect of the rheological properties of wheat dough were improved.