Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality

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• 作者：Brahim Bchir (1)
  Holy Nadia Rabetafika (2)
  Michel Paquot (2)
  Christophe Blecker (1)
  
• 关键词：Flesh fibre concentrate ; Bread ; Dough ; Farinograph ; Alveograph ; Visco ; amylograph
• 刊名：Food and Bioprocess Technology
• 出版年：2014
• 出版时间：April 2014
• 年：2014
• 卷：7
• 期：4
• 页码：1114-1127
• 全文大小：435 KB
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• 作者单位：Brahim Bchir (1)
  Holy Nadia Rabetafika (2)
  Michel Paquot (2)
  Christophe Blecker (1)
  
  1. Department of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, 2, passage des déportés, 5030, Gembloux, Belgium
  2. Department of Industrial Biological Chemistry, Gembloux Agro-Bio Tech, University of Liège, 2, passage des déportés, 5030, Gembloux, Belgium
  
• ISSN：1935-5149

文摘

This study examined the effect of the incorporation of flesh fibre concentrate (FFC) from apple, pear, and date pomaces on wheat bread dough performance and bread quality. The nutritional composition and techno-functional properties (water-holding capacity, oil-holding capacity, swelling capacity) of FFC were determined beforehand. Dough performance was evaluated by farinograph, alveograph and visco-amylograph. Bread quality was assessed by physical (weight, specific volume, and color) and textural (hardness and elasticity) parameters. Digital imaging analysis was also performed in order to better understand the observed effects. Results showed that the addition of FFC in wheat flour significantly improved (P-lt;-.05) dough properties inducing an increase of water absorption (from 55 to 60?%), of stability (from 4 to 31?min),of tenacity (from 83 to 116?mmH2O) , a reduction of extensibility (from 69 to 29?mm), of softening (from 60 to 20?BU), of breakdown (from 34 to 25?BU) and of setback (from 103 to 93?BU) in comparison to the control dough (without fibre). The formulation containing FFC produced loaves that had various colors (crust, 0-lt;?οem class="a-plus-plus">E*-lt;-0 and crumb, 0-lt;?οem class="a-plus-plus">E*-lt;-0; ΔE* corresponding to color variation), a comparable specific volume (2.7 vs 2.9?cm3/g for control) and a more aerated internal crumb structure compared to the control. During storage of breads at 20?°C, there was no significant difference (P-lt;-.05) between enriched and control bread crumb and crust texture profiles.