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The effect of dietary fiber type (oat, pea, lemon and apple) and concentration (0, 2.5, 5, 10, 15 and 20% w/w) on rheological properties of wheat starch/fiber systems was evaluated based on their pasting properties; texture profile and stress–relaxation behavior. Peak, trough, breakdown, final and setback viscosity increased; however, peak time and pasting temperature decreased as fiber concentration increased. The lemon fiber was the most effective in increasing the pasting viscosity parameters, and in decreasing pasting temperature, followed by apple, pea and oat fibers. The effect of fiber concentration was successfully described by power-law and exponential type models; however, estimating the performance of exponential model was generally better. Regarding texture profile, an increase in fiber concentration linearly decreased hardness, adhesiveness, gumminess and chewiness values of the starch/lemon …