[en] Plant-based dietary fibers play a fundamental role in improving human health. The objective of this study is to determine the effect of incorporating black plum powders (pulp and peel) on the thermal and rheological properties of wheat dough. The test dough cake samples were prepared with 0% (control), 3%, 5% and 7% replacement of wheat flour with black plum pulp and peel powders. Thermal and rheological properties of these doughs were determined using Differential Scanning Calorimetry (DSC) and rheometer, respectively. Thermal analysis showed a decrease and an increase in the peak temperature (Tp) (65.90 ± 0.01 - 65.22 ± 0.03℃) and gelatinization enthalpy (ΔH) (5.54 ± 0.33 – 6.71 ± 0.45 SI) of the wheat flour-black plum pulp or peel powder mixture, respectively. However, the gelatinization temperature range (TF –Ti) of the wheat flour starch did not significantly (P>0.05) vary. The doughs exhibited shear thinning (pseudo-plastic) behavior and a typical solid-elastic behavior. Both powders (pulp and peel) did not have significant effects (P>0.05) on the rheological properties (flow and viscoelasticity) of the dough. Black plum pulp (FVPu) and peel (FVPe) powders can be partially incorporated into wheat flour in the preparation of cakes without significant modifications to the properties of wheat dough.
