Effect of β-glucan particle size on the properties of fortified wheat rolls

The effects of β-glucan particle size and the ratios of β-glucan to flour on the physicochemical properties of wheat rolls were examined. A total of 100, 195 and 280 µm particles were analyzed with flour replacement from 0% to 20%. Wheat rolls made with the various particles and flour replacement levels were measured for rheology, yield and volume, texture, color, porosity, total dietary fiber (TDF) content and β-glucan content. All products had a smaller volume compared to the control, whereas the lightness was not significantly affected. Texture analysis indicated that the most favorable textural values were observed for the formulation involving the 195 μm β-glucan particles. Rolls with the same flour replacement level using the smaller particles had a higher share of TDF due to the greater surface of water evaporation. The main finding from the research was that the best results in most measured parameters were observed using 195 µm dietary fiber preparation. Thus, particle size reduction might be used to improve product properties but only to a certain extent because the load of micronized fiber weakens the structure, resulting in decreased product quality.