The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace

Abstract

The present manuscript studied a previously optimised gluten-free bread formulation containing 5.5% orange pomace (OP) in relation to the batter characteristics (i.e. pre-baking), microstructure (of the flours, batter and bread) and sensory characteristics of the bread. Rheology, RVA and mixolab results illustrated that orange pomace improved the robustness of the gluten-free batter and decreased the occurrence of starch gelatinisation. This was confirmed from the confocal laser scanning microscopy (CLSM) images, which showed potato starch granules to be more expanded in the control batter when compared to the sample containing orange pomace. Starch granules were also observed to be more enlarged and swollen in the CLSM bread images, suggesting a higher level of gelatinisation occurred in the control sample. Sensory analysis was carried out on the optimised and control bread; panellists scored the flavour, crumb appearance and overall acceptability of the OP-containing breads comparable to the control.

Fiber enriched reduced sugar muffins made from iso-viscous batters

“…Despite all muffin batters were adjusted to similar shear viscosity, similar trends concerning the relation between G* or tan d and sucrose replacement were observed for AF and EF batters (data not shown). This is in line with stiffening effects of different fiber types reported for wheat dough and gluten-free bread dough (Ktenioudaki, O'Shea, & Gallagher, 2013;O'Shea et al, 2013).…”

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Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

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Bread Supplementation with Hemp Seed Cake: A By‐Product of Hemp Oil Processing

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