Technological Characteristics of Wheat-Fiber-Based Fat Mimetics in Combination with Food Additives

In addition to the fact that “ideal” fat mimetic should have all functional characteristics of fat, it is preferable be from natural sources. Dietary fibers different sources large potential for roles in low-energy food products. This work observes wheat-fiber-based mimetics (microstructure, rheological and textural properties), as well influence small molecules additives, which are usually necessary during production Different concentrations were analyzed (from 1–10% fibers) alone also combination with a mixture additives (sodium ascorbate, trisodium citrate sodium acetate). The concentration hydrated wheat above 3% formed viscoelastic gel structures an antithixotropic type Newtonian flow, domination elastic properties (G′) ability partial recover. Firmness consistency stable at higher fiber (5–10%). Thus, these high imitate provide role continuous phase systems. application significantly reduced observed fibers’ by disturbing proper hydration process formation crosslinking three-dimensional structure mimetics.