Abstract:  A good correlation has become evident between fiber consumption and the reduction of coronary heart-related diseases and diabetes incidences. However, the amount of fiber intake is commonly lower than recommended. Hence, the development of foods with high fiber content should be desirable. The cooked wheaten foods enriched with fiber were reviewed in this paper. The effects of addition of different fibers on dough rheology wre studied, for promoting the industrial development in this respect.

Key words: dietary fiber, dough, rheology, products of wheat flour