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. 2021 May 22;10(6):1162. doi: 10.3390/foods10061162

Figure 3.

Figure 3

Gluten network development of baker’s flour formulation enriched with EverVita ingredients (EverVita FIBRA (EVF), EverVita PRO (EVP)) at two inclusion levels (source of fibre (SF), high in fibre (HF)) compared to baker’s flour control and wholemeal flour control. The curves represent average torque values of triplicates per sample. Fibre fortification using EverVita ingredients influenced the starch pasting properties as demonstrated in Table 2. Chosen decisive parameters are peak viscosity, breakdown viscosity, trough viscosity and final viscosity. The peak viscosity represents the maximum viscosity during heating and shearing and refers to the water binding capacity and swelling power of the starch. C1 showed the highest peak viscosity (1209 ± 9 cP) among the samples, while C2 showed the lowest (599 ± 33 cP). The incorporation of EverVita ingredients led to a significant lower degree of swelling compared to C1. This effect was advanced by HF addition levels of EVF (865 ± 2 cP) and EVP (812 ± 4 cP). After the peak viscosity, amylose and amylopectin leach out of the starch granules causing a decrease in viscosity to a certain trough. The trough viscosity indicates the holding strength of the system before retrogradation occurs.