Influences of Dietary Fibre from Bean Dregs upon the Rheological Property of Wheat Dough

[Objective] The study took wheat flour on sale as the experimental material,the effects upon the rheological properties of wheat dough were analyzed by adding different proportions of dietary fiber from bean dregs in flour.[Method] Invested by the tests of farinaceous and extensible features of the flour which was added different proportions of dietary fiber from bean dregs,the effects of the rheological properties of wheat dough were analyzed.[Result] By adding dietary fiber from bean dregs into flour would improve the farinogram properties,but deteriorate the extensible properties of wheat dough.When you add 2% dietary fiber from bean dregs into flour,the combined effect of the rheological properties of wheat dough were improved.[Conclusion] Only adding dietary fiber in due proportion,the rheological properties of wheat dough were improved.