The effect of replacing 5 and 10% of the flour in a biscuit formulation with two wheat fibres (of different lengths) and apple fibre (differences in morphology and proportion of soluble fraction) was studied. All the fibres decreased the flour pasting properties. The longer wheat fibre produced the greatest increase in the G′ and G″ viscoelastic moduli of the dough compared to the control (no fibres added). The biscuit texture properties were measured using the 3-point break test and cone penetrometry: wheat fibre biscuits were more resistant to breaking while apple fibre produced a crumbly biscuit. Sensory analysis by a trained panel showed minor changes in the apple fibre biscuits compared to the control and greater hardness in the wheat fibre biscuits.
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Laguna et al. (2013) studied this question.
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