Abstract: Pea sprouts fiber was added in to flour to make dough. The effects of its addition on dough texture and bread quality were investigated in this study. With the increase of the fiber added into flour,the viscosity of the dough increases gradually,but the resilience decreases,and no significant changes are observed on its springiness and chewiness. The addition of the fiber brings into negative effect on bread volume expansion,and decreases hardness and fracturability of bread crust. A slight decrease in hardness of bread crumb is observed as fiber addition amount in a certain range. A significant prevention of bread aging is achieved by adding the fiber. A experimental basis for enrichment of dietary fiber into bread product was bulit in this study.

Key words: pea sprouts, dietary fiber, dough, bread, texture profile analysis