Alteration in dough volume and gluten network of lychee pulp pomace bread base on mixture design dominated by particle size

Abstract

The reducing flavor of whole grain bread has been constantly affecting the consumption desire of a significant proportion of consumers. The study presents the use of lychee pulp pomace (LPP) powder to replace certain proportion of wheat flour and produce wheat bread with better quality, while having minimal effects on the volume and improving the nutritional quality. Distinct particle sizes (60-400 µm) of LPP powder were obtained by superfine or ordinary grinding. Effect of different additive proportions (7-19%) of LPP powder on bread dough quality were studied by constrained mixture designs. The volume of fermented doughs subsequently decreased after adding LPP powder. However, LPP powders with smaller particle sizes were able to minimize this effect due to its higher water-holding capacity. The analyses of gluten network showed that smaller particle sizes of LPP powder resulted in a decrease in surface hydrophobicity and increase in the elasticity and stability of gluten network. Finally, optimum mixture formula was composed of 16% LPP powder with 60 µm particle size and 15% water. The study illustrated the potential to make high-quality bread with small particle size of LPP powder.