RT info:eu-repo/semantics/article
T1 Can citrus fiber improve the quality of gluten-free breads?
A1 Bugarín Labrador, Raquel
A1 Gómez Pallarés, Manuel
K1 Gluten-free bread
K1 Gluten
K1 Gluten - Alimentación
K1 Bread
K1 Pan - Análisis
K1 Hydration
K1 Dietary fiber
K1 Fibra alimentaria
K1 Food texture
K1 Alimentos - Textura
K1 Nutrition
K1 Food science
K1 3309 Tecnología de Los Alimentos
K1 3206 Ciencias de la Nutrición
K1 3309.07 Productos de Cereales
AB Citrus fiber has a high water absorption capacity, and its properties can be modified by shearing. In this study, the influence of the addition of normal or shear-activated citrus fiber was analyzed in two gluten-free bread formulations. Citrus fiber increases bread optimal hydration and breadcrumb alveolus size due to this high water retention capacity. However, results are negative in the formula based on starches and rice flour because specific volume is significantly reduced, while bread quality improves in the formula based on starches (corn and tapioca). In this case, the breads become less hard and more cohesive, elastic, and resilient, reducing staling. Baking yield also increased due to a greater hydration and a reduced weight loss during baking, without losing acceptability. The mechanical pre-activation of the fiber further increases optimal hydration, without major changes in the quality of the final bread. These effects are associated with cell rupture, and thus the formation of a three-dimensional network, including the increase of surface area and its interaction with water. Citrus fiber increases the hydration of the dough, as well as the cohesiveness, resilience, and elasticity of the crumb, reducing the increase in hardness during storage without affecting acceptability or increasing it.
PB MDPI
SN 2304-8158
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/63762
UL https://uvadoc.uva.es/handle/10324/63762
LA eng
NO Foods, 2023, Vol. 12, Nº. 7, 1357
NO Producción Científica
DS UVaDOC
RD 12-may-2024