Article Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls Michaela Laukova ´, Zlatica Kohajdova ´, Jolana Karovic ˇova ´, Veronika Kuchtova ´, Lucia Minarovic ˇova ´ and Lenka Toma ´s ˇikova ´ Abstract Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 mm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls. Keywords Dough, dietary fiber, texture, rheology, sensory properties Date received: 24 October 2016; accepted: 14 March 2017 INTRODUCTION In the past few decades, bakery products have been explored extensively for the development of functional foods via fortification with active ingredients such as diet- ary fiber, bioactive peptides, minerals, vitamins, etc. to increase its therapeutic values (Mudgil et al., 2016). Dietary fiber as a class of compounds includes a mixture of plant carbohydrate polymers, both oligosac- charides and polysaccharides, e.g., cellulose, hemicellu- loses, pectic substances, gums, resistant starch and inulin, that may be associated with lignin and other non-carbohydrate components (e.g., polyphenols, waxes, saponins, cutin, phytates and resistant protein) (Elleuch et al., 2011). In recent years, there is a trend to find new sources of dietary fiber that can be used in the food industry. Supplementation has been used to enhance the fiber content of foods (Dhingra et al., 2012). Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia Corresponding author: Michaela Laukova ´, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinske ´ho 9, Bratislava 812 37, Slovakia. Email: michaela.laukova@stuba.sk Food Science and Technology International 0(0) 1–10 ! The Author(s) 2017 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav DOI: 10.1177/1082013217704122 journals.sagepub.com/home/fst