Effects of apricot kernel skins addition and ultrasound treatment on the properties of the dough and bread

Abstract

In this paper, the effects of apricot kernel skins (AKS) addition and ultrasound treatment were investigated on the rheological and texture properties of the dough, and the specific volume, texture, and sensorial properties of bread by a three-factor Box-Behnken design (BBD) of response surface methodology (RSM), so as to make full use of the by-products of AKS in industry. The results indicate that the incorporation of AKS in bread making did have some negative influences on the physical properties of dough and the quality of bread. Interestingly enough, the adverse effects from AKS addition could definitely be decreased by ultrasound treatment, with which the specific volume, springiness, cohesiveness, and resilience of bread could be improved to an extent, resulting in a good taste and sensory acceptability of the bread. In a word, this research could provide a novel approach for the AKS utilization in processing industry of apricot kernels. Novelty impact statement• The acceptable amount of apricot kernel skins (AKS) added to bread ingredients is no more than 6%.• The optimal parameters for ultrasonic treatment of dough to reduce the negative effects of AKS on bread are 350 W power and 40-min processing time.

Effects of pomelo peel sponge layer insoluble dietary fibre addition on the properties of the dough and bread

“…In addition, as the dose of PP‐IDF increased from 5% to 20%, the flavour of the bread decreased by 21.6%, the reason for this result might be that the addition of PP‐IDF made the bread had a bitter taste of pomelo peel and would mask the fermented flavour of the bread (Xu et al ., 2021). Increased PP‐IDF level caused a significant negative effect on the appearance score, especially at addition levels of 15% and 20% (Table 5), which might be due to the higher IDF affected the colour of the bread crust (Yao et al ., 2021; Tabibloghmany et al ., 2022). Interestingly, the 5% PP‐IDF sample was less flavorful, but the caramel‐coloured crust was appreciated by the panellists.…”

“…The rheological property of doughs was investigated according to a previous study (Begum et al ., 2020; Yao et al ., 2021). Fresh dough was loaded onto the rheometer (TA Instruments) equipped with parallel plates (40 mm diameter, 2 mm gap) and frequency scanning tests were performed at 25 °C.…”

Preparation of High-Performance Hierarchical Porous Activated Carbon via a Multistep Physical Activation Method for Supercapacitors

“…In recent years, biomass-derived ACs have gained attention because of their low cost, plentiful feedstock, and increasing added value of biowaste. , Numerous biomass wastes, including coconut shells, , nutshells, − tea leaf residues, vegetable wastes, , and apricot shells (ASs), have been used as precursors to prepare ACs. Among them, the production of apricot increased every year to 1.3 million tons in 2015, while many ASs were discarded . Moreover, the large amount of organic makes the ASs have high mechanical strength and provides a substantial carbon source for the physical activation process .…”

“…Among them, the production of apricot increased every year to 1.3 million tons in 2015, while many ASs were discarded. 33 Moreover, the large amount of organic makes the ASs have high mechanical strength and provides a substantial carbon source for the physical activation process. 34 Therefore, the AS is considered an ideal precursor for physical activation.…”