Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough

Summary This study aimed to evaluate the effects of incorporation of aleurone‐rich fraction (ALF) on the hydration and rheological properties of wheat dough. Incorporation of ALF significantly increased water absorption (P < 0.05) and competition for water in dough was observed. Peak viscosity, through viscosity, and final viscosity decreased with the amount of ALF added (P < 0.05), whereas 20% ALF had stronger gel ability than whole‐wheat flour. Dynamic rheological experiments revealed ALF blend dough were more stable than whole‐wheat dough, which was in accord with the higher dough stability and strength observed in Mixolab. Scanning electron microscopy showed that disruption of gluten network with ALF incorporation, whereas 20% ALF showed better stability dough structure than the whole‐wheat dough. Considering those influences on dough properties, the 20% ALF seems to be a promising substitute for whole‐wheat flour to producing dietary fibre‐rich products.