Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality

Kohajdová, Zlatica; Karovičová, Jolana; Magala, Michal; Kuchtová, Veronika

doi:10.2478/s11696-014-0567-1

Cited by 64 publications

(66 citation statements)

References 60 publications

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“…Among the pomace varieties, oil absorption capacity did not differ significantly but ranged from 1.91 to 2.27 g g −1 DM, which is a range similar to that observed for pineapple pomace (2.01 g g −1 ) . For comparison, wheat flour (0.85 g g −1 ) and citrus fibres (1.2–1.8 g g −1 ) show lower, and mango peels and apple fibres show higher, oil absorption capacities (2.7 and 3.36 g g −1 , respectively) …”

Section: Resultsmentioning

confidence: 99%

“…57 For comparison, wheat flour (0.85 g g −1 ) and citrus fibres (1.2-1.8 g g −1 ) show lower, and mango peels and apple fibres show higher, oil absorption capacities (2.7 and 3.36 g g −1 , respectively). 58,59 As noted by Chen et al 60 the WBC determined by the centrifugation method is appropriate for characterizing foods with a W > 0.98, although sorption isotherms are recommended as source of supplementary information concerning water retention. Moisture adsorption and desorption isotherms (Fig.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

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Composition and physicochemical properties of dried berry pomace

et al. 2018

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Section: Resultsmentioning

confidence: 99%

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

Composition and physicochemical properties of dried berry pomace

et al. 2018

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“…Peressini & Sensidoni, 2009;Mildner-Szkudlarz et al, 2011), sweet cakes and muffins (e.g. Sudha et al, 2007;G orna s et al, 2016), and biscuits (Kohajdov a et al, 2014;Turksoy & € Ozkaya, 2011). Savoury crackers represent another type of popular and frequently consumed snack variety that is available in a wide range of flavours.…”

Section: Introductionmentioning

confidence: 99%

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Schmidt

Geweke

Struck

et al. 2017

Int J of Food Sci Tech

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SummaryBerry pomace is a by-product of juice processing that, after drying and milling, may be used as an ingredient in cereal-based products. This, on the one hand, not only reduces losses of edible raw material components, but also increases the nutritional value of the target food because of its high dietary fibre and bioactive compounds content. By using savoury crackers as model, this study analyses how a partial flour replacement by blackcurrant pomace (levels: 10%, 20% or 30%) affects physical properties of the respective dough (dynamic rheology in simulated baking, extensibility and adhesiveness) and characteristics of the baked product (colour, texture and sensory properties). Pomace addition significantly affected both systems. By considering the high moisture absorption capacity of this material through water level adaptation in formulations and by only substituting gluten-free flour (which led to a constant gluten content), it is demonstrated that even a flour replacement of up to 30% leads to acceptable products. A restrained protein development was observed in pomace containing dough, leading to a lower extensibility, and to reduced volume increase and lower breaking force after baking. In contrast, dough handling and sensory acceptance were not corrupted by pomace application even though colour of the final product was changed to a great extent.Keywords Baking, berries, biscuits, dough, rheology, sensory evaluation. IntroductionSustainability is a prominent topic in the food sector that can be addressed from both the consumers and the technologists' perspective. One prominent aim of the SUSFOOD research program of the European Union (www.susfood-db-era.net; see also AschemannWitzel et al., 2015;Raak et al., 2017) is to reduce food losses, that is edible material that is removed from the supply chain during production, postharvest and processing (FAO, 2011). As regards food processing, emphasis should therefore be placed on changing the state of residuals from by-products that are not further used for human nutrition to co-products that can be utilised in other foods. One of the processes where a significant fraction of the edible raw material (approx. 25%) does not end up in the target product is juice processing. Whereas the residuals from apple, citrus or grape processing have been addressed frequently (e.g. Shalini & Gupta, 2010;Kammerer et al., 2014), the interest in pomace from berry fruit processing has developed only recently (see the reviews from Struck et al., 2016b;Quiles et al., 2016). Blackcurrant is a prominent source that is most frequently used in the production of berry juice. The fruit juice industry in Germany produced 2361 million litres (www.aijn.org), and blackcurrant juice had a market share of 1.4% (www.statista.com). By giving the respective by-products a further use it is, apart from the sustainability issue, also possible to take significant advantage from their composition: a high dietary fibre, vitamin, and bioactive compounds content.Baked products can be considered as...

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“…Adding barley flour can decrease glycemic index of the product [6]. Table 1 content of the product [9]. Pectin is also widely used in confectionery industry improving mechanical properties of gels, jams etc.…”

Section: Introductionmentioning

confidence: 99%

Study of the Influence of Bakery Agents on the Quality of Finished Products

Volchenko

Evseenko

Nesviaschenko

2020

KLS

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The study of new types of raw materials which differ in the properties necessary in technology, have a rich chemical composition, contain structural components which will not only activate the biotechnological processes of bread production, but also save scarce raw materials used in baking, and improve the chemical composition of the finished product is an urgent problem nowadays. In this work, the expediency and usefulness of barley flour using, polysaccharides and cod liver oil in the creation of compositions for new bakery products is considered. Pectin is a natural polysaccharide which is considered to be enterosorbent. It consists from polygalacturonic acid partially esterified with methanol. Polyfructozan inulin is a natural prebiotic; it is known to give products rich creamy taste and texture. Jerusalem artichoke root powder was a source of inulin consistency. The optimal formulations have been developed experimentally using sensory, physical and chemical methods with the addition of bakery agents (pectin, inulin), as well as a fatty additive – cod liver oil. The dependence between the force proofing products and a ratio of components flour mixture also the stresses of the compression / cutting of bakery products pulp samples and dosages cod liver oil and inactivated yeast. The cod liver oil is considered as a bakery agent of oxidative action used to produce bakery products from flour with weak gluten. The formulation was optimized, and the optimal amount of the additive was determined. The technologies of producing of baking products using bakery agents have been observed, the optimization and quality estimation of them have been carried out.

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Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality

Cited by 64 publications

References 60 publications

Composition and physicochemical properties of dried berry pomace

Composition and physicochemical properties of dried berry pomace

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Study of the Influence of Bakery Agents on the Quality of Finished Products

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