Rheological properties of water insoluble date fiber incorporated wheat flour dough

The influence of water insoluble date fiber addition, to standard flour was studied through rheological tests at small and large deformations and at different levels of fiber incorporation (1–10 g/100 g). The added DF increased the water absorption of the dough. An increase in mixing time and stability were recorded upon addition of DF (≤5 g/100 g), and the extensibility decreased at similar condition. The elastic modulus, G′ of the blended...