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Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics

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Abstract

Dietary fibre is easily available in plant foods. However, western diet frequently does not meet recommended levels. Fibre supplementation of bread is an opportunity due to its daily consumption. In this work, fibre-enriched extracts were recovered from elderberry (EE), orange (OE), pomegranate (PE), and spent yeast (YE), and their fibre composition was characterized. The impact of wheat flour replacement by different fibre extract amounts on dough properties indicates that (1) optimum water absorption increased with higher concentrations of OE, PE, and YE; (2) development time for EE, PE, and YE was shortened, while the opposite was observed for OE; (3) the onset of starch gelatinization and maximum tanδ increased significantly with 36% EE and 4% PE; (4) protein structure, observed with confocal laser scanning microscopy, was modified by addition of extracts; and (5) maximum and final dough height decreased significantly, except for 4% EE. Wheat flour replacement also had an impact on bread parameters, since (1) volume and specific volume decreased at the highest concentrations in every extract; (2) significant changes were observed in crumb texture and structure, at higher extract concentrations. Multivariate PLS regression highlights the relationships between dough and bread data.

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Abbreviations

1,31,6BG:

(1-3)(1-6)-β-d-Glucan and (1-3)-β-d-glucan

1,31,4BG:

(1-3)(1-4)-β-d-Glucan

BP:

By-product

CA:

Cell area

DF:

Dietary fibre

DMTA:

Dynamic mechanical thermal analysis

DT:

Development time

EE:

Elderberry extract

G*:

Maximum |G*| (Pa)

G 0*:

|G*| at 30 °C (Pa)

G*onset :

|G*| at the starch gelatinization onset (Pa)

H m :

Maximum dough height

H :

Dough height at the end of measurement

H′m :

Maximum height of gaseous release

IDF:

Insoluble dietary fibre

LV:

Latent variables

OE:

Orange extract

OWA:

Optimum water absorption

PE:

Pomegranate extract

Q 2 :

Cumulative predictive variation from internal cross-validation

R 2 :

Cumulative explained variation of Y explained in terms of sum of squares

RMSE:

Root mean square error

SDF:

Soluble dietary fibre

TDF:

Total dietary fibre

T 1 :

Time to reach H m

T′1 :

Time of H′m

tanδ:

Maximum tanδ

tanδ0 :

tanδ at 30 °C

TG*:

Temperature at maximum |G*| (°C)

Ttanδ:

Temperature at maximum tanδ (°C)

T x :

Time of gas release

YE:

Yeast extract

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Acknowledgements

Zita Martins wishes to thank FCT, Fundação para a Ciência e Tecnologia the Grant FRH/BD/87461/2012. This work received financial support from the European Union (FEDER funds POCI/01/0145/FEDER/007265) and National Funds (FCT/MEC, Fundação para a Ciência e Tecnologia and Ministério da Educação e Ciência) under the Partnership Agreement PT2020 UID/QUI/50006/2013.

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Authors and Affiliations

  1. LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313, Porto, Portugal

    Zita E. Martins, Olívia Pinho & Isabel M. P. L. V. O. Ferreira

  2. Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal

    Olívia Pinho

  3. Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Technical University of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany

    Mario Jekle & Thomas Becker

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  1. Zita E. Martins
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Correspondence to Isabel M. P. L. V. O. Ferreira.

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Martins, Z.E., Pinho, O., Ferreira, I.M.P.L.V.O. et al. Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics. Eur Food Res Technol 243, 1973–1988 (2017). https://doi.org/10.1007/s00217-017-2903-5

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