Citrus fiber was added to refined wheat flour to study its mechanism of action on dough properties and bread quality. Results showed that the content of soluble dietary fiber, vitamin E, calcium, iron, sodium, and other biologically active substances in citrus fiber was higher than that in flour. Fourier transform infrared spectroscopy and X-ray diffraction showed that the difference in material structure between citrus fiber and flour had changed the characteristics of mixed flour dough and bread quality to some extent. The increase in citrus fiber addition led to a decrease in the solvent retention force of the mixed powder and a decrease in the overall performance of the gluten protein. The increase of the dough viscosity increased the operating mechanical force, which was not conducive to dough processing and forming. The attenuation value and weakening degree increased, the powder quality index and stabilization time decreased, the quality of the mixed powder deteriorated, the maximum tensile resistance and the stretching ratio increased, the dough handling performance decreased, the fermentation height, gas production, and gas holding capacity decreased, and the gluten-starch matrix was damaged, resulting in a decrease in the fermentation volume of the bread. As the viscoelastic modulus increased, the tendency of the mixed dough to behave like a solid increased, and the hardness of the dough matrix increased. In a word, the changes in the floury properties, tensile properties, fermentation properties, and dynamic rheological properties of the dough resulted in a decrease in the specific volume of the mixed flour bread, a darker color, and a decrease in the edible quality. In conclusion, without any improvement, when the addition of citrus fiber was controlled within 4%, a healthy dietary bread rich in bioactive substances with acceptable quality could be produced.
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