Mayra Perez-Fajardo, M.S.


Education: Bachelor of Science in bakery science and management (May 2016)

Master of Science in grain science at Kansas State University

Pursuing a Doctor of Philosophy in grain science at Kansas State University

McNair Project: Function and Mechanism of Action of Soluble and Insoluble Fibers in Dough Systems (2015)

Mentor: Hulya Dogan, Ph.D.

By incorporating fiber into baked products, consumers would be able to meet the recommended daily fiber intake; however, the addition of fiber into dough systems changes the rheological properties which in turn affect the final quality. The purpose of this study was to understand the effects of soluble and insoluble fibers on dough development and function. Control dough containing no fiber, as well as, doughs containing one of six different fibers (oat, inulin, dextrin, resistant starch, pectin, fiber gel) at 2, 5, or 10% replacement levels were tested. The Mixolab and Kieffer Dough Extensibility Rig tests were conducted to assess the mixing and pasting behavior, and the extensional properties, respectively. Results indicated that insoluble fibers minimally affect water absorption, while soluble fibers decrease the water absorption, and gel forming fibers increase the water absorption. Both insoluble and gel forming fibers increased the peak viscosity while soluble fibers decreased it.