Food and Bioprocess Technology

, Volume 7, Issue 4, pp 1114–1127 | Cite as

Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality

  • Brahim Bchir
  • Holy Nadia Rabetafika
  • Michel Paquot
  • Christophe Blecker
Original Paper


This study examined the effect of the incorporation of flesh fibre concentrate (FFC) from apple, pear, and date pomaces on wheat bread dough performance and bread quality. The nutritional composition and techno-functional properties (water-holding capacity, oil-holding capacity, swelling capacity) of FFC were determined beforehand. Dough performance was evaluated by farinograph, alveograph and visco-amylograph. Bread quality was assessed by physical (weight, specific volume, and color) and textural (hardness and elasticity) parameters. Digital imaging analysis was also performed in order to better understand the observed effects. Results showed that the addition of FFC in wheat flour significantly improved (P < 0.05) dough properties inducing an increase of water absorption (from 55 to 60 %), of stability (from 4 to 31 min),of tenacity (from 83 to 116 mmH2O) , a reduction of extensibility (from 69 to 29 mm), of softening (from 60 to 20 BU), of breakdown (from 34 to 25 BU) and of setback (from 103 to 93 BU) in comparison to the control dough (without fibre). The formulation containing FFC produced loaves that had various colors (crust, 0 < ΔE* < 10 and crumb, 0 < ΔE* < 20; ΔE* corresponding to color variation), a comparable specific volume (2.7 vs 2.9 cm3/g for control) and a more aerated internal crumb structure compared to the control. During storage of breads at 20 °C, there was no significant difference (P < 0.05) between enriched and control bread crumb and crust texture profiles.


Flesh fibre concentrate Bread Dough Farinograph Alveograph Visco-amylograph 



Flesh fibre concentrate


Dietary fibre


Dry matter


Water activity


Insoluble dietary fibre


Neutral dietary fibre


Water-holding capacity


Oil-holding capacity


Swelling capacity


Water absorption


Brabender units


Dough development time


Degree of softening


Quality index


Deformation energy






Color difference





The authors gratefully acknowledge “Siroperie Meurens” for their cooperation, the Walloon Region of Belgium for the financial support of Wal-Aid Wagralim project.


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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Brahim Bchir
    • 1
  • Holy Nadia Rabetafika
    • 2
  • Michel Paquot
    • 2
  • Christophe Blecker
    • 1
  1. 1.Department of Food Science and Formulation, Gembloux Agro-Bio TechUniversity of LiègeGemblouxBelgium
  2. 2.Department of Industrial Biological Chemistry, Gembloux Agro-Bio TechUniversity of LiègeGemblouxBelgium

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