Physico-chemical properties of commercial fibres from different sources: A comparative approach

By C. Rosell, E. Santos, C. Collar. 2009

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Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab® (2010, background): “Moreover, the resultant fiber-rich doughs have high water absorption, become shorter and have reduced fermentation tolerance [5, 7, 8]. Physicochemical properties of fibers greatly vary depending on the source and the type and degree of processing [ 9 ].”
Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.) (2013, result): “5 %, despite the reduction in gluten content, in agreement with findings reported for fibres from various sources and hydrocolloids [16, 29].”