Wheat fibre impact on flour confectionery products quality

Abstract

The article reviews the current state and prospects of the development of products enriched by dietary fibres, including wheat fibre, and their importance to the public. The importance of the dietary fibres for people suffering from diabetes and cardiovascular disease is emphasized. The features of the chemical and fractional composition of wheat fibre are described. The impact of wheat fibre and emulsifier mixture on wheat flour gluten complex is determined. The influence of wheat fibre and emulsifier mixture on physical and chemical indicators of the quality of the biscuit semi-finished product is studied.