%0 Journal Article
	%A Ljubica Dokić and  Ivana Nikolić and  Dragana Šoronja–Simović and  Zita Šereš and  Biljana Pajin and  Nils Juul and  Nikola Maravić
	%D 2015
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 105, 2015
	%T Rheological Properties of Dough and Sensory Quality of Crackers with Dietary Fibers
	%U https://publications.waset.org/pdf/10002226
	%V 105
	%X The possibility of application the dietary fibers in
production of crackers was observed in this work, as well as their
influence on rheological and textural properties on the dough for
crackers and influence on sensory properties of obtained crackers.
Three different dietary fibers, oat, potato and pea fibers, replaced
10% of wheat flour. Long fermentation process and baking test
method were used for crackers production. The changes of dough for
crackers were observed by rheological methods of determination the
viscoelastic dough properties and by textural measurements. Sensory
quality of obtained crackers was described using quantity descriptive
method (QDA) by trained members of descriptive panel. Additional
analysis of crackers surface was performed by videometer. Based on
rheological determination, viscoelastic properties of dough for
crackers were reduced by application of dietary fibers. Manipulation
of dough with 10% of potato fiber was disabled, thus the recipe
modification included increase in water content at 35%. Dough
compliance to constant stress for samples with dietary fibers
decreased, due to more rigid and stiffer dough consistency compared
to control sample. Also, hardness of dough for these samples
increased and dough extensibility decreased. Sensory properties of
final products, crackers, were reduced compared to control sample.
Application of dietary fibers affected mostly hardness, structure and
crispness of the crackers. Observed crackers were low marked for
flavor and taste, due to influence of fibers specific aroma. The sample
with 10% of potato fibers and increased water content was the most
adaptable to applied stresses and to production process. Also this
sample was close to control sample without dietary fibers by
evaluation of sensory properties and by results of videometer method.
	%P 985 - 989