Table 2.

Influence of added FA on the behavior and functionality of wheat dough and bread.

Effect	FA Added	References
Increased dough strength Reduction of mixing time	0.034 g/100 g	[145]
Increased amount of SDS-soluble proteins in dough Reduction of bread volume Reduction of mixing time Decreased dough strength Increased crumb hardness	0.025 g/100 g	[147]
Increased number of SDS-soluble proteins in dough Reduction of bread volume Increased crumb hardness	0.0825–0.5 g/100 g	[149]
Decreased amount of disulfide bonds No influence on bread volume	0.2–1.8 g/100 g FA/eq. AXOS-FA	[148]
Decreased amount of disulfide bonds Decreased amount of free thiol groups Decreased denaturation enthalpy and temperature of gluten proteins	1–4 g/100 g	[151]
Decreased amount of disulfide bonds Increased amount of free thiol groups	0.05–0.2 g/100 g	[150]