Abstract
Effects of substituting of wheat flour with coffee cherry pulp powder (CCPP) (coffee by-product as fiber source) at 0, 1.2, 2.3, and 4.7% dry basis (0, 1.25, 2.5, and 5% wet basis) on dough and gluten rheological properties and baking quality were investigated. Rheological properties were analyzed during mixing, compression recovery, and creep-recovery. A rheological approach was adopted to study the viscoelasticity of dough enriched with fiber. The data obtained were analyzed with the Kelvin–Voigt model and the parameters were correlated to bread volume and crumb firmness to assess the effect of incorporating CCPP. A decrease in gluten’s elastic properties was attributed to the water-binding and gelling properties of CCPP. Stiffness of dough and crumb firmness increased as the level of CCPP increased and bread volume decreased. Stiffer dough corresponded with lower compliance values and higher steady state viscosity compared to the control. A follow-up study with 5% CCPP and additives is recommended to overcome the reduction in elastic recovery and bread volume.
Highlights
Coffee is a popular beverage and arguably one of the most traded commodities in the world
The results show an adverse effect of coffee cherry pulp powder (CCPP) on crumb firmness and bread
The partial substitution of wheat flour by CCPP affects the rheology of the dough and gluten
Summary
Coffee is a popular beverage and arguably one of the most traded commodities in the world. Due to the high demand for coffee, large amounts of by-products such as pulp, silver skin, and parchment are generated. According to the International Coffee Organization, in 2019, about 10 million tons of fresh coffee were produced globally. It implies the generation of approximately 3 million tons of coffee cherry pulp (CCP) as a by-product and represents a severe environmental problem. CCP contains fiber, minerals, amino acids, and polyphenolic compounds potentially beneficial for human nutrition [1]. Several studies have analyzed CCP’s chemical composition, reporting that the dried material has about 10% crude protein, 21% crude fiber, 8% ash, and 44% nitrogen-free extract; these values change according to coffee variety, location, and agricultural practices [2]. Hydroxycinnamic acids as chlorogenic, caffeic, and ferulic acid in CCP are of interest for their antioxidant properties, which neutralize excess free radicals to prevent cell damage from free radicals [3,4]
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