Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread
The aim of the study was to evaluate the use of citrus fiber for the nutritional enrichment and technological improvement of gluten-free bread. A partial replacement of starch in bread formulation was analyzed in terms of the dough’s rheological properties and selected quality parameters of the brea...
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MDPI AG
2020-09-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/10/19/6633 |
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| author | Jarosław Korus Lesław Juszczak Mariusz Witczak Rafał Ziobro |
| author_facet | Jarosław Korus Lesław Juszczak Mariusz Witczak Rafał Ziobro |
| author_sort | Jarosław Korus |
| collection | DOAJ |
| description | The aim of the study was to evaluate the use of citrus fiber for the nutritional enrichment and technological improvement of gluten-free bread. A partial replacement of starch in bread formulation was analyzed in terms of the dough’s rheological properties and selected quality parameters of the bread. The results allowed to conclude that the presence of citrus fiber modifies the rheological properties of the dough, causing an increase in storage modulus (G′) and loss modulus (G″) values, as well as zero shear viscosity, accompanied with a decrease in instantaneous compliance (J<sub>0</sub>) and viscoelastic compliance (J<sub>1</sub>) to the applied stress, which reflects dough strengthening caused by significantly greater water binding and swelling properties characteristic of this ingredient. The introduction of the citrus fiber to bread formulations caused a significant decrease in bread volume and structure changes in crumb visible in the larger porosity and average pore size. The presence of citrus fiber affected texture, decreasing crumb hardness, springiness, cohesiveness and chewiness in comparison to the control. It could also be observed that the use of citrus fiber results in limited crumb hardening during storage, which indicates that this component could be an effective factor retarding the staling of the gluten-free bread based on starch and hydrocolloids. |
| first_indexed | 2024-03-10T16:08:04Z |
| format | Article |
| id | doaj.art-c6734dfd7b26419faa4d0d76f13cf357 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T16:08:04Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-c6734dfd7b26419faa4d0d76f13cf3572023-11-20T14:45:06ZengMDPI AGApplied Sciences2076-34172020-09-011019663310.3390/app10196633Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free BreadJarosław Korus0Lesław Juszczak1Mariusz Witczak2Rafał Ziobro3Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, PolandDepartment of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, PolandDepartment of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, PolandDepartment of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, PolandThe aim of the study was to evaluate the use of citrus fiber for the nutritional enrichment and technological improvement of gluten-free bread. A partial replacement of starch in bread formulation was analyzed in terms of the dough’s rheological properties and selected quality parameters of the bread. The results allowed to conclude that the presence of citrus fiber modifies the rheological properties of the dough, causing an increase in storage modulus (G′) and loss modulus (G″) values, as well as zero shear viscosity, accompanied with a decrease in instantaneous compliance (J<sub>0</sub>) and viscoelastic compliance (J<sub>1</sub>) to the applied stress, which reflects dough strengthening caused by significantly greater water binding and swelling properties characteristic of this ingredient. The introduction of the citrus fiber to bread formulations caused a significant decrease in bread volume and structure changes in crumb visible in the larger porosity and average pore size. The presence of citrus fiber affected texture, decreasing crumb hardness, springiness, cohesiveness and chewiness in comparison to the control. It could also be observed that the use of citrus fiber results in limited crumb hardening during storage, which indicates that this component could be an effective factor retarding the staling of the gluten-free bread based on starch and hydrocolloids.https://www.mdpi.com/2076-3417/10/19/6633gluten-free doughcitrus fiberrheological propertiesbread quality |
| spellingShingle | Jarosław Korus Lesław Juszczak Mariusz Witczak Rafał Ziobro Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread Applied Sciences gluten-free dough citrus fiber rheological properties bread quality |
| title | Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread |
| title_full | Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread |
| title_fullStr | Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread |
| title_full_unstemmed | Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread |
| title_short | Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread |
| title_sort | effect of citrus fiber on the rheological properties of dough and quality of the gluten free bread |
| topic | gluten-free dough citrus fiber rheological properties bread quality |
| url | https://www.mdpi.com/2076-3417/10/19/6633 |
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