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Título
Can citrus fiber improve the quality of gluten-free breads?
Año del Documento
2023
Editorial
MDPI
Descripción
Producción Científica
Documento Fuente
Foods, 2023, Vol. 12, Nº. 7, 1357
Abstract
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.
Materias (normalizadas)
Gluten-free bread
Gluten
Gluten - Alimentación
Bread
Pan - Análisis
Hydration
Dietary fiber
Fibra alimentaria
Food texture
Alimentos - Textura
Nutrition
Food science
Materias Unesco
3309 Tecnología de Los Alimentos
3206 Ciencias de la Nutrición
3309.07 Productos de Cereales
ISSN
2304-8158
Revisión por pares
SI
Patrocinador
Junta de Castilla y León y Fondo Europeo de Desarrollo Regional (FEDER) - (project VA177P20)
Version del Editor
Propietario de los Derechos
© 2023 The authors
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
Collections
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