The additions of some soluble DFs strengthens the structure of dough and improves the quality of bread [6],
but excess amounts of insoluble DFs have an adverse effect on
the formation of the gluten network [7,8] and reduces the
quality of bread [9e12] because of a gluten dilution effect or
because of glutenefiber interaction. The addition of apple
pomace [13] and insoluble wheat fiber [14] results in a stiffer
dough, probably through a filler-like effect in the dough matrix.
Ahmed et al [8] report that dough incorporated with
insoluble date fiber predominately exhibits solid-like
behavior.