Abstract: This study was focused on partial replacement of wheat flour in breads with soybean dietary fibre (SDF), corn resistant starch (RS) and their mixtures at 20% and 30% levels. The effects of high fibre levels on the thermomechanical property and baking performances of dough were investigated. The addition of SDF and RS increased dough water binding capacity and water absorption by 43.3%－63.3% and 5%－7.6%, respectively, decreased C5－C4, and inhibited the retrogradation of starch. SDF and RS had different influences on stabilization time and C1－C2 of dough. RS decreased the stabilization time by 53.52%－66.46% compared with control and increased C1－C2 by 24.14%－27.59%, while SDF played positive roles. Based on the baking performance analysis, it was found that SDF acted in synergy with RS, which not only increased dietary fibre and protein contents and improved the effects of SDF alone on bread texture and flavor, but also enhanced the moisture content of breads compared with RS alone and improved the bread yield. When bread specific volume, colour, texture and nutrition were all together concerned, the best quality of high-fibre breads could be obtained under conditions of 5% SDF-15% RS and 10% SDF-10% RS, with better mouthfeel.

Key words: soybean dietary fibre, resistant starch, thermomechanical property, baking performance