Improvement of dough rheological behavior and overall product quality through incorporation of physically modified dietary fiber polysaccharides: A review

The incorporation of fiber polysaccharides into refined wheat flour enhances its nutritional properties. However, promoting the consumption of high dietary fiber (DF) products is challenging due to the undesirable quality issues. This review examines the potential of incorporating physically modified DF polysaccharides to enhance quality, with a specific focus on their impact on DF structure, dough rheological properties, and the quality of the final product. Different physical modification techniques exert distinct structural fingerprints on DF, each inducing primary effects at different hierarchical levels. Extrusion-induced increases in soluble components were observed to enhance dough extensibility, while ultrasonic and microwave treatments formed surface structures that promoted dough water absorption. Micronization helped maintain gluten network continuity, which in turn improved dough viscoelasticity. Furthermore, improvements in the gluten matrix, gas phase, and the formation of liquid films are considered key mechanisms through which physically modified DF enhances the quality of flour products. Additionally, mechanical stress-induced cell-wall disruption was associated with increased nutrient release from the DF matrix. This study offers theoretical guidance for the quality formation of high DF products, potentially supporting the creation of products that balance nutritional value with sensory appeal.