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

Bchir, Brahim; Rabetafika, Holy-Nadia; Paquot, Michel; Blecker, Christophe

doi:10.1007/s11947-013-1148-y

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

Bchir, Brahim; Rabetafika, Holy-Nadia; Paquot, Michel et al.

2013 • In Food and Bioprocess Technology

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/152372

DOI
10.1007/s11947-013-1148-y

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Keywords :

Flesh fibre concentrate; Bread; Dough; Farinograph; Alveograph; Visco-amylograph

Abstract :

[en] Abstract 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<0.05) 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<ΔE*<10 and crumb, 0<ΔE*<20;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

Disciplines :

Agriculture & agronomy

Author, co-author :

Bchir, Brahim ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Rabetafika, Holy-Nadia ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Paquot, Michel ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Language :

English

Title :

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

Publication date :

18 June 2013

Journal title :

Food and Bioprocess Technology

ISSN :

1935-5130

eISSN :

1935-5149

Publisher :

Springer, New York, United States - New York

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 04 July 2013

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