The characteristics of microwave‐treated insoluble and soluble dietary fibers from grape and their effects on bread quality

Abstract

This study investigated the morphological and hydration properties of untreated and microwave (MW)‐treated isolate forms of soluble (SDF) and insoluble dietary fibers (IDF) obtained from grapes. Then, the rheological, textural, and other physical effects of the fibers (5% flour basis) were evaluated on bread quality. For this purpose, grape pomace was valorized as the juice extraction waste. MW significantly improved hydration properties of SDF and IDF by modifying their microstructures (p < .05). SDF had a clean‐cut morphology whereas IDF had an indented microstructure with a wrinkled surface. After MW treatment, deep grooves and holes were observed. These variations in the IDF structure were more extensive. DF additions influenced water absorption, mixing tolerance index, dough development time, dough stability, resistance to extension, extensibility, energy of the dough and hardness, cohesiveness, springiness, chewiness, weight loss, specific volume, crust color difference of the bread in comparison with the properties of control samples significantly (p < .05). IDF had especially pronounced effects on the dough and bread characteristics. SDF enrichment provided more comparable results with the control bread than IDF. The originality of this work is to characterize isolated (100% purity) SDFs and IDFs, then discuss their effects on semi (dough) and final (bread) product quality.

The effects of different fiber fractions from sour cherry (Prunus cerasus L.) pomace and fiber modification methods on cake quality

“…It also delayed the breakdown of dough as shown in the farinograph measurements. In addition, resistance to extension increased and extensibility decreased (Baskaya-Sezer, 2023). The results of the current study also coincided with these findings, and the variations in rheological properties were also reflected in the textural properties of the cake.…”

“…In terms of rheology, IDF increased water absorption, mixing tolerance index, and dough development time, thus decreasing resistance to extension and extensibility of dough. For textural properties, the incorporation of dough with IDF increased hardness whereas decreased the cohesiveness, springiness, and chewiness of bread (Baskaya-Sezer, 2023). Bis-Souza et al (2018) also reported that higher hardness was found with the addition of IDF at a 6% level to burgers.…”