In this study conducted at China Henan University, the aim was to investigate how kombucha bacterial cellulose (KBC) influences the properties of dough. Wheat flour was mixed with varying proportions of KBC. The findings revealed that the use of KBC led to an extension of fermentation times and an increase in dough stability. It also resulted in a significant reduction in dough weakening, an increase in relaxation time, and a substantial decrease in peak viscosity, trough viscosity, and final viscosity.

In contrast to other dietary fibers, incorporating a small amount of KBC into flour and dough not only preserves their qualities but also enhances various other characteristics. When added in low quantities, such as 1% and 3%, KBC improved various dough properties, including increasing gluten strength, stabilizing and enhancing gluten structure.