European Food Research and Technology

, Volume 243, Issue 11, pp 1973–1988 | Cite as

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

  • Zita E. Martins
  • Olívia Pinho
  • Isabel M. P. L. V. O. Ferreira
  • Mario Jekle
  • Thomas Becker
Original Paper
First Online:
Received:
Revised:
Accepted:
  • 270 Downloads

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.

Keywords

Source of fibre High in fibre Dough analyses Bread analyses 

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)

G0*

|G*| at 30 °C (Pa)

G*onset

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

Hm

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

Q2

Cumulative predictive variation from internal cross-validation

R2

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

T1

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)

Tx

Time of gas release

YE

Yeast extract

This is a preview of subscription content, log in to check access.

Notes

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.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Supplementary material

217_2017_2903_MOESM1_ESM.docx (15 kb)
Supplementary material 1 (DOCX 14 kb)

References

  1. 1.
    European Heart Network (2011) Diet, physical activity and cardiovascular disease prevention in Europe. EHN, BrusselsGoogle Scholar
  2. 2.
    Kaczmarczyk MM, Miller MJ, Freund GG (2012) The health benefits of dietary fiber: beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metab Clin Exp 61(8):1058–1066. doi: 10.1016/j.metabol.2012.01.017 CrossRefGoogle Scholar
  3. 3.
    World Cancer Research Fund/American Institute for Cancer Research (2007) Food, nutrition, physical activity and the prevention of cancer: a global perspective. AICR, Washington DCGoogle Scholar
  4. 4.
    Kendall CWC, Esfahani A, Jenkins DJA (2010) The link between dietary fibre and human health. Food Hydrocolloids 24(1):42–48. doi: 10.1016/j.foodhyd.2009.08.002 CrossRefGoogle Scholar
  5. 5.
    Nishida C, Uauy R, Kumanyika S, Shetty P (2004) The joint WHO/FAO expert consultation on diet, nutrition and the prevention of chronic diseases: process, product and policy implications. Public Health Nutrition 7:245–250Google Scholar
  6. 6.
    Rodríguez R, Jiménez A, Fernández-Bolaños J, Guillén R, Heredia A (2006) Dietary fibre from vegetable products as source of functional ingredients. Trends Food Sci Technol 17(1):3–15. doi: 10.1016/j.tifs.2005.10.002 CrossRefGoogle Scholar
  7. 7.
    Sudha ML, Vetrimani R, Leelavathi K (2007) Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem 100(4):1365–1370. doi: 10.1016/j.foodchem.2005.12.013 CrossRefGoogle Scholar
  8. 8.
    McRorie JW, Chey WD (2016) Fermented fiber supplements are no better than placebo for a laxative effect. Dig Dis Sci 61(11):3140–3146. doi: 10.1007/s10620-016-4304-1 CrossRefGoogle Scholar
  9. 9.
    Kearney J (2010) Food consumption trends and drivers. Philos Trans R Soc B: Biol Sci 365(1554):2793–2807. doi: 10.1098/rstb.2010.0149 CrossRefGoogle Scholar
  10. 10.
    Fitzgerald C, Gallagher E, Doran L, Auty M, Prieto J, Hayes M (2014) Increasing the health benefits of bread: assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate. LWT Food Sci Technol 56(2):398–405. doi: 10.1016/j.lwt.2013.11.031 CrossRefGoogle Scholar
  11. 11.
    Paraskevopoulou A, Chrysanthou A, Koutidou M (2012) Characterisation of volatile compounds of lupin protein isolate-enriched wheat flour bread. Food Res Int 48(2):568–577. doi: 10.1016/j.foodres.2012.05.028 CrossRefGoogle Scholar
  12. 12.
    Regulation (EC) No. 1924/2006 European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Official Journal of the European Union OJL12. 3–18. Corrigendum 18.1.2007Google Scholar
  13. 13.
    Ferreira IMPLVO, Pinho O, Vieira E, Tavarela JG (2010) Brewer’s Saccharomyces yeast biomass: characteristics and potential applications. Trends Food Sci Technol 21(2):77–84. doi: 10.1016/j.tifs.2009.10.008 CrossRefGoogle Scholar
  14. 14.
    Kwiatkowski S, Thielen U, Glenney P, Moran C (2009) A study of Saccharomyces cerevisiae cell wall glucans. J Inst Brew 115(2):151–158. doi: 10.1002/j.2050-0416.2009.tb00361.x CrossRefGoogle Scholar
  15. 15.
    Bchir B, Rabetafika HN, Paquot M, Blecker C (2014) Effect of pear, apple and date fibres from cooked fruit by-products on dough performance and bread quality. Food Bioprocess Technol 7(4):1114–1127. doi: 10.1007/s11947-013-1148-y CrossRefGoogle Scholar
  16. 16.
    Pathak D, Majumdar J, Raychaudhuri U, Chakraborty R (2016) Characterization of physicochemical properties in whole wheat bread after incorporation of ripe mango peel. J Food Meas Charact 10(3):554–561. doi: 10.1007/s11694-016-9335-y CrossRefGoogle Scholar
  17. 17.
    Shiau S-Y, Wu M-Y, Liu Y-L (2015) The effect of pineapple core fiber on dough rheology and the quality of mantou. J Food Drug Anal 23(3):493–500. doi: 10.1016/j.jfda.2014.10.010 CrossRefGoogle Scholar
  18. 18.
    Wu M-Y, Shiau S-Y (2015) Effect of the amount and particle size of pineapple peel fiber on dough rheology and steam bread quality. J Food Process Preserv 39:549–558CrossRefGoogle Scholar
  19. 19.
    Sulieman AME, Babiker WAM, Elhardallou SB, Elkhalifa EA, Veettil VN (2016) Influence of enrichment of wheat bread with pomegranate (Punica granatum L) peels by-products. Int J Food Sci Nutr Eng 6:9–13Google Scholar
  20. 20.
    Belghith Fendri L, Chaari F, Maaloul M, Kallel F, Abdelkafi L, Ellouz Chaabouni S, Ghribi-Aydi D (2016) Wheat bread enrichment by pea and broad bean pods fibers: effect on dough rheology and bread quality. LWT Food Sci Technol 73:584–591. doi: 10.1016/j.lwt.2016.06.070 CrossRefGoogle Scholar
  21. 21.
    Chareonthaikij P, Uan-On T, Prinyawiwatkul W (2016) Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread. Int J Food Sci Technol 51(5):1120–1129. doi: 10.1111/ijfs.13072 CrossRefGoogle Scholar
  22. 22.
    ANSES (2016) French food composition table—Table Ciqual 2016. Observatory of food nutritional quality, unit of ANSES (the French Agency for Food, Environmental and Occupational Health Safety)Google Scholar
  23. 23.
    Czech Centre for Food Composition Database Czech food composition database, Version 6.16. Institute of Agricultural Economics and Information, PragueGoogle Scholar
  24. 24.
    USDA (2015) National nutrient database for standard reference release 28. United States Department of Agriculture, Agricultural Research Service, USAGoogle Scholar
  25. 25.
    Thammakiti S, Suphantharika M, Phaesuwan T, Verduyn C (2004) Preparation of spent brewer’s yeast β-glucans for potential applications in the food industry. Int J Food Sci Technol 39(1):21–29. doi: 10.1111/j.1365-2621.2004.00742.x CrossRefGoogle Scholar
  26. 26.
    Prosky L, Asp NG, Furda I, DeVries JW, Schweizer TF, Harland BF (1985) Determination of total dietary fibre in foods and food products: collaborative study. J Assoc Official Anal Chem 68:677Google Scholar
  27. 27.
    Prosky L, Asp NG, Schweizer TF, DeVries JW, Furda I (1988) Determination of insoluble, soluble, and total dietary fibre in foods and food products. J Assoc Official Anal Chem 71:1017Google Scholar
  28. 28.
    Pinto E, Fidalgo F, Teixeira J, Aguiar AA, Ferreira IM (2014) Influence of the temporal and spatial variation of nitrate reductase, glutamine synthetase and soil composition in the N species content in lettuce (Lactuca sativa). Plant Sci 219–220:35–41. doi: 10.1016/j.plantsci.2014.01.001 CrossRefGoogle Scholar
  29. 29.
    Pinto E, Almeida AA, Aguiar AA, Ferreira IM (2014) Changes in macrominerals, trace elements and pigments content during lettuce (Lactuca sativa L.) growth: influence of soil composition. Food Chem 152:603–611. doi: 10.1016/j.foodchem.2013.12.023 CrossRefGoogle Scholar
  30. 30.
    Jekle M, Mühlberger K, Becker T (2016) Starch–gluten interactions during gelatinization and its functionality in dough like model systems. Food Hydrocolloids 54:196–201. doi: 10.1016/j.foodhyd.2015.10.005 CrossRefGoogle Scholar
  31. 31.
    Otsu N (1979) A threshold selection method from gray-level histogram. IEEE Trans Syst Man Cybern 9(1):62–66. doi: 10.1109/TSMC.1979.4310076 CrossRefGoogle Scholar
  32. 32.
    Larrauri JA (1999) New approaches in the preparation of high dietary fibre powders from fruit by-products. Trends Food Sci Technol 10(1):3–8. doi: 10.1016/S0924-2244(99)00016-3 CrossRefGoogle Scholar
  33. 33.
    Tańska M, Roszkowska B, Czaplicki S, Borowska EJ, Bojarska J, Dąbrowska A (2016) Effect of fruit pomace addition on shortbread cookies to improve their physical and nutritional values. Plant Foods Hum Nutr 71(3):307–313. doi: 10.1007/s11130-016-0561-6 CrossRefGoogle Scholar
  34. 34.
    Figuerola F, MaL Hurtado, Estévez AMa, Chiffelle I, Asenjo F (2005) Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chem 91(3):395–401. doi: 10.1016/j.foodchem.2004.04.036 CrossRefGoogle Scholar
  35. 35.
    Liu Y, Wang L, Liu F, Pan S (2016) Effect of grinding methods on structural, physicochemical, and functional properties of insoluble dietary fiber from orange peel. Int J Polym Sci 2016:7. doi: 10.1155/2016/6269302 Google Scholar
  36. 36.
    Chaud SG, Sgarbieri V, Vicente E, Da Silva N, Alves AB, De Mattos JAR (2007) Influence of yeast (Saccharomyces cerevisiae) cell wall fractions on serum indexes of glucose and lipids, intestinal microbiota and production of short-chain volatile fatty acids (VFA) in growing rats. Ciência e Tecnologia Alimentar, Campinas 27(2):338–348CrossRefGoogle Scholar
  37. 37.
    Hasnaoui N, Wathelet B, Jiménez-Araujo A (2014) Valorization of pomegranate peel from 12 cultivars: dietary fibre composition, antioxidant capacity and functional properties. Food Chem 160:196–203. doi: 10.1016/j.foodchem.2014.03.089 CrossRefGoogle Scholar
  38. 38.
    López-Marcos MC, Bailina C, Viuda-Martos M, Pérez-Alvarez JA, Fernández-López J (2015) Properties of dietary fibers from agroindustrial coproducts as source for fiber-enriched foods. Food Bioprocess Technol 8(12):2400–2408. doi: 10.1007/s11947-015-1591-z CrossRefGoogle Scholar
  39. 39.
    Nakamura T, Agata K, Mizutani M, Iino H (2001) Effects of brewer’s yeast cell wall on constipation and defecation in experimentally constipated rats. Biosci Biotechnol Biochem 65(4):774–780. doi: 10.1271/bbb.65.774 CrossRefGoogle Scholar
  40. 40.
    Zhu F, Du B, Bian Z, Xu B (2015) Beta-glucans from edible and medicinal mushrooms: characteristics, physicochemical and biological activities. J Food Compos Anal 41:165–173. doi: 10.1016/j.jfca.2015.01.019 CrossRefGoogle Scholar
  41. 41.
    Kurek MA, Wyrwisz J, Piwińska M, Wierzbicka A (2015) Influence of the wheat flour extraction degree in the quality of read made with high proportions of β-glucan. Food Sci Technol 35(2):273–278. doi: 10.1590/1678-457X.6537 Google Scholar
  42. 42.
    Chiocchetti GdM, Fernandes EADN, Bacchi MA, Pazim RA, Sarriés SRV, Tomé T (2013) Mineral composition of fruit by-products evaluated by neutron activation analysis. J Radioanal Nucl Chem 297:399–404CrossRefGoogle Scholar
  43. 43.
    Sun-Waterhouse D, Jin D, Waterhouse GIN (2013) Effect of adding elderberry juice concentrate on the quality attributes, polyphenol contents and antioxidant activity of three fibre-enriched pastas. Food Res Int 54(1):781–789. doi: 10.1016/j.foodres.2013.08.035 CrossRefGoogle Scholar
  44. 44.
    Amorim M, Pereira JO, Gomes D, Pereira CD, Pinheiro H, Pintado M (2016) Nutritional ingredients from spent brewer’s yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process. J Food Eng 185:42–47. doi: 10.1016/j.jfoodeng.2016.03.032 CrossRefGoogle Scholar
  45. 45.
    Jekle M, Becker T (2012) Effects of acidification, sodium chloride, and moisture levels on wheat dough: I. Modeling of rheological and microstructural Properties. Food Biophys 7(3):190–199. doi: 10.1007/s11483-012-9257-0 CrossRefGoogle Scholar
  46. 46.
    Jekle M, Becker T (2012) Effects of acidification, sodium chloride, and moisture levels on wheat dough: II. Modeling of bread texture and staling kinetics. Food Biophys 7(3):200–208. doi: 10.1007/s11483-012-9258-z CrossRefGoogle Scholar
  47. 47.
    Miller RA, Hoseney RC (2008) Role of salt in baking. Cereal Foods World 53:4–6Google Scholar
  48. 48.
    Rosell CM, Rojas JA, Benedito de Barber C (2001) Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 15(1):75–81. doi: 10.1016/S0268-005X(00)00054-0 CrossRefGoogle Scholar
  49. 49.
    Thebaudin JY, Lefebvre AC, Harrington M, Bourgeois CM (1997) Dietary fibres: nutritional and technological interest. Trends Food Sci Technol 8(2):41–48. doi: 10.1016/S0924-2244(97)01007-8 CrossRefGoogle Scholar
  50. 50.
    Frølich W, Åman P, Tetens I (2013) Whole grain foods and health—a Scandinavian perspective. Food Nutr Res. doi: 10.3402/fnr.v3457i3400.18503 Google Scholar
  51. 51.
    Milan AM, Cameron-Smith D (2015) Chapter three—digestion and postprandial metabolism in the elderly. In: Jeyakumar H (ed) Advances in food and nutrition research, vol 76. Elsevier, Waltham, pp 79–124. doi: 10.1016/bs.afnr.2015.09.001
  52. 52.
    Nindjin C, Amani GN, Sindic M (2011) Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality. Carbohyd Polym 86(4):1637–1645. doi: 10.1016/j.carbpol.2011.06.076 CrossRefGoogle Scholar
  53. 53.
    Rosell CM, Santos E, Collar C (2006) Mixing properties of fibre-enriched wheat bread doughs: a response surface methodology study. Eur Food Res Technol 223(3):333–340. doi: 10.1007/s00217-005-0208-6 CrossRefGoogle Scholar
  54. 54.
    Ahmed J, Almusallam AS, Al-Salman F, AbdulRahman MH, Al-Salem E (2013) Rheological properties of water insoluble date fiber incorporated wheat flour dough. LWT Food Sci Technol 51(2):409–416. doi: 10.1016/j.lwt.2012.11.018 CrossRefGoogle Scholar
  55. 55.
    Migliori M, Gabriele D (2010) Effect of pentosan addition on dough rheological properties. Food Res Int 43(9):2315–2320. doi: 10.1016/j.foodres.2010.08.008 CrossRefGoogle Scholar
  56. 56.
    Wang J, Rosell CM, Benedito de Barber C (2002) Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem 79(2):221–226. doi: 10.1016/S0308-8146(02)00135-8 CrossRefGoogle Scholar
  57. 57.
    Gómez M, Ronda F, Blanco CA, Caballero PA, Apesteguía A (2003) Effect of dietary fibre on dough rheology and bread quality. Eur Food Res Technol 216:51–56. doi: 10.1007/s00217-002-0632-9 CrossRefGoogle Scholar
  58. 58.
    Roth M, Döring C, Jekle M, Becker T (2015) Mechanisms behind distiller’s grains impact on wheat dough and bread quality. Food Bioprocess Technol 9(2):274–284. doi: 10.1007/s11947-015-1620-y CrossRefGoogle Scholar
  59. 59.
    Sidhu JP, Bawa AS (2002) Dough characteristics and baking studies of wheat flour fortified with xanthan gum. Int J Food Prop 5(1):1CrossRefGoogle Scholar
  60. 60.
    Föste M, Nordlohne SD, Elgeti D, Linden MH, Heinz V, Jekle M, Becker T (2014) Impact of quinoa bran on gluten-free dough and bread characteristics. Eur Food Res Technol 239(5):767–775. doi: 10.1007/s00217-014-2269-x CrossRefGoogle Scholar
  61. 61.
    Pomeranz Y, Shogren MD, Finney KF, Bechtel DB (1977) Fiber in breadmaking: effects on functional properties. Cereal Chem 54:25–41Google Scholar
  62. 62.
    Chen H, Rubenthaler GL, Schanus EG (1988) Effect of apple fiber and cellulose on the physical properties of wheat flour. J Food Sci 53(1):304–305. doi: 10.1111/j.1365-2621.1988.tb10242.x CrossRefGoogle Scholar
  63. 63.
    Skendi A, Biliaderis CG, Papageorgiou M, Izydorczyk MS (2010) Effects of two barley β-glucan isolates on wheat flour dough and bread properties. Food Chem 119(3):1159–1167. doi: 10.1016/j.foodchem.2009.08.030 CrossRefGoogle Scholar
  64. 64.
    Cramer RD (1993) Partial least squares (PLS): its strengths and limitations. Perspect Drug Discov Des 1(2):269–278. doi: 10.1007/bf02174528 CrossRefGoogle Scholar
  65. 65.
    Nokels L, Fahmy T, Crochemore S (2010) Interpretation of the preferences of automotive customers applied to air conditioning supports by combining GPA and PLS regression. In: Esposito Vinzi V, Chin WW, Henseler J, Wang H (eds) Handbook of partial least squares: concepts, methods and applications. Springer Berlin, pp 775–789. doi: 10.1007/978-3-540-32827-8_34
  66. 66.
    Liu Z, Scanlon MG (2003) Predicting mechanical properties of bread crumb. Food Bioprod Process 81(3):224–238. doi: 10.1205/096030803322437992 CrossRefGoogle Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 2017

Authors and Affiliations

  • Zita E. Martins
    • 1
  • Olívia Pinho
    • 1
    • 2
  • Isabel M. P. L. V. O. Ferreira
    • 1
  • Mario Jekle
    • 3
  • Thomas Becker
    • 3
  1. 1.LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de FarmáciaUniversidade do PortoPortoPortugal
  2. 2.Faculdade de Ciências da Nutrição e Alimentação da Universidade do PortoPortoPortugal
  3. 3.Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process EngineeringTechnical University of MunichFreisingGermany

Personalised recommendations