RT info:eu-repo/semantics/article
T1 Assessing acerola powder as substitute for ascorbic acid as a bread improver
A1 Franco, María
A1 Belorio, Mayara
A1 Gómez Pallarés, Manuel
K1 Bread
K1 Bread making
K1 Pan - Elaboración
K1 Vitamin C
K1 Vitamina C
K1 Ascorbic acid
K1 Oxidizing agents
K1 Oxidantes
K1 Food preservatives
K1 Alimentos - Conservantes
K1 Wholemeal flour
K1 Harina
K1 Nutrition
K1 Food Science
K1 Acerola
K1 3102 Ingeniería Agrícola
K1 3309 Tecnología de Los Alimentos
K1 3206 Ciencias de la Nutrición
AB Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried, it can be used as an oxidant in baking. The use of acerola powder in bread making and its effect on bread quality is studied in this article and compared with the addition of ascorbic acid. For this purpose, flour properties and dough behaviour were analysed with a farinograph and an alveograph. Breads were elaborated with white wheat flour and wholemeal flour; specific volume, loaf height, weight loss, texture, colour, and cell structure were analysed. Acerola powder had similar effects to ascorbic acid: it increased the alveographic strength and the tenacity of the doughs without reducing extensibility; it incremented dough development time (DDT) and dough softening; it increased the specific volume of white wheat breads, and it reduced the hardness of white and wholemeal breads, without significant changes in crust or crumb colour. Therefore, acerola powder can be a natural alternative to the use of ascorbic acid as an improver in bread making.
PB MDPI
SN 2304-8158
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/62695
UL https://uvadoc.uva.es/handle/10324/62695
LA eng
NO Foods, 2022, Vol. 11, Nº. 9, 1366
NO Producción Científica
DS UVaDOC
RD 22-nov-2024