Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality

ERINC H., MERT B., Tekin A.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.55, no.10, pp.3960-3970, 2018 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 55 Issue: 10
  • Publication Date: 2018
  • Doi Number: 10.1007/s13197-018-3321-9
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.3960-3970
  • Keywords: Biscuit, Dough, Fat mimetic, Fiber, Rheology, COOKIES, TEXTURE, FLOUR, INGREDIENTS, REPLACERS, CELLULOSE, PRODUCT
  • Middle East Technical University Affiliated: Yes


The aim of this study is to investigate the effects of various particle sized and different amount of plant fibers as fat mimetic for biscuit formulations instead of biscuit fat. The fibers with different particle sizes were obtained from wheat bran and used instead of fat in biscuit formulations. The texture, rheology and quality analyses of low-fat biscuit (30, 20 and 10% fat) were performed and compared with those of the full-fat control sample (40% fat). Results showed that wheat bran fiber with bigger particle size (Long Fiber, LF) were more favorable in terms of textural properties of the dough and the quality parameters of biscuits while the fibers with smaller particle size (Medium Fiber, MF and Small Fiber, SF) improved viscoelastic properties of dough similar to the control. Although the use of these fibers in the production of low-fat biscuits were suitable in terms of workability of dough increasing fiber content and/or reducing fiber size resulted in harder biscuits with lower spread ratio. This study showed that the texture of biscuits was greatly dependent on the texture of the dough.