Changes of the dough rheological properties influenced by addition of potato fibre


  • Tatiana Bojňanská Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing of Plant Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Marián Tokár Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing of Plant Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Helena Frančáková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing of Plant Products, Tr. A. Hlinku 2, 949 76 Nitra



bread, potato fibre, kneading, dough rheology


Fibre is an important component of diet and nutrition and is one of the groups of biologically important substances consumed in insufficient quantity. One possibility to increase its intake is to enrich with fibre the food consumed in significant quantities, such as bread and pastries. The aim of this experimental work was to verify the influence of the addition of commercially produced potato fibre Potex to wheat flour and to evaluate the changes in physical properties of subsequently prepared doughs. The addition of 1%, 3%, 5% and 7% of Potex has been chosen and rheological properties were evaluated by the means of E-Farinograph (consistency, water absorption, dough development time, stability and degree of softening), Extensograph-E (resistance to extension, maximal resistance to extension, extensibility, extensibility maximum and energy dough), and Amylograph-E (beginning of gelatinization, viscosity, maximum of gelatinization). The addition of Potex depending on the amount changed the physical dough properties: above 3% of addition significantly increased the beginning of gelatinization and with increasing addition the maximum of gelatinization has increased. Based on the evaluation of farinograph curves it can be concluded that the addition of Potex increased water absorption of composite flours, prolonged dough development time and dough stability. Extensograph measurements showed, with increasing addition of Potex the decrease in dough extension. All doughs were easy to process and with the suitable amount of addition their satisfactory parameters could be maintained. From a technological point of view, the addition of fibre (Potex) up to 3% was fully acceptable and did not significantly alter the rheological properties of processed doughs.


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How to Cite

Bojňanská, T. ., Tokár, M. ., & Frančáková, H. . (2014). Changes of the dough rheological properties influenced by addition of potato fibre. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 161–166.

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