Effect of the addition of Psyllium fiber on wheat flour dough rheological properties

The aim of this work was to quantify the effects of psyllium fiber addition to wheat flour at the levels of 0, 1, 2, 3 and 4% on the rheological behavior of the dough. The rheological properties of the dough were investigated using the rheological device, Farinograph. Upon the addition of psyllium fiber, a significant increase in Farinograph water absorption, simultaneously with the increase of the addition level, was recorded. The psyllium fiber addition has the effect of increasing development time and stability upon to ≤ 2 %. Also, the degree of softening of the dough increased with the increase of the psyllium fiber upon at level of ≤ 3 %. Psyllium fiber added in wheat flour up to 4% increased the falling number (FN) index. Therefore, using psyllium fiber at an optimal level, allows an increase of the daily intake of fiber without promoting negative effects on the rheological properties of the dough.