RT info:eu-repo/semantics/doctoralThesis
T1 Functional and nutritional impact of unrefined plant powders in wheat bread
A1 Franco Marcos, María
A2 Universidad de Valladolid. Escuela de Doctorado
K1 Pan
K1 Bread
K1 Pan
K1 3309 Tecnología de Los Alimentos
AB Bread is a global dietary staple, yet conventional formulations rely on chemical additives for texture, stability, and shelf life, while offering limited nutritional value. This doctoral thesis explores natural alternatives to improve bread quality using unrefined plant ingredients, aligning with growing consumer demand for healthier, additive-free products.Four studies assessed the potential of acerola powder, psyllium husk, and apple pomace as sustainable solutions for bread production, enhancing both its technological and nutritional properties. Acerola powder, rich in ascorbic acid, effectively replaced synthetic oxidants, enhancing dough elasticity and loaf volume. Psyllium husk demonstrated a strong anti-staling effect by modulating water dynamics, improving hydration, and enhancing the texture and sensory properties of whole meal bread. Apple pomace, a by-product of juice and cider production, increased polyphenol content in bread, with exogenous fibers protecting these bioactive compounds during baking while preserving crumb structure and moisture. This research highlights the potential of plant-based ingredients to replace synthetic bread improvers, offering a cleaner-label approach that enhances both technological and nutritional quality without compromising consumer acceptance.
YR 2025
FD 2025
LK https://uvadoc.uva.es/handle/10324/75901
UL https://uvadoc.uva.es/handle/10324/75901
LA eng
NO Escuela de Doctorado
DS UVaDOC
RD 10-jun-2025