Reference : Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performa...
Scientific journals : Article
Life sciences : Agriculture & agronomy
http://hdl.handle.net/2268/152372
Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality
English
Bchir, Brahim mailto [Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul. >]
Rabetafika, Holy-Nadia mailto [Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle >]
Paquot, Michel mailto [Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle >]
Blecker, Christophe mailto [Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul. >]
18-Jun-2013
Food and Bioprocess Technology
Springer
Yes (verified by ORBi)
International
1935-5130
1935-5149
New York
NY
[en] Flesh fibre concentrate ; Bread ; Dough ; Farinograph ; Alveograph ; Visco-amylograph
[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
Researchers ; Professionals ; Students ; General public
http://hdl.handle.net/2268/152372
10.1007/s11947-013-1148-y

File(s) associated to this reference

Fulltext file(s):

FileCommentaryVersionSizeAccess
Restricted access
Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality.pdfPublisher postprint388.42 kBRequest copy

Bookmark and Share SFX Query

All documents in ORBi are protected by a user license.