Abstract
The aim of the study was to evaluate the use of citrus fiber for the nutritional enrichment and technological improvement of gluten-free bread. A partial replacement of starch in bread formulation was analyzed in terms of the dough’s rheological properties and selected quality parameters of the bread. The results allowed to conclude that the presence of citrus fiber modifies the rheological properties of the dough, causing an increase in storage modulus (G′) and loss modulus (G″) values, as well as zero shear viscosity, accompanied with a decrease in instantaneous compliance (J0) and viscoelastic compliance (J1) to the applied stress, which reflects dough strengthening caused by significantly greater water binding and swelling properties characteristic of this ingredient. The introduction of the citrus fiber to bread formulations caused a significant decrease in bread volume and structure changes in crumb visible in the larger porosity and average pore size. The presence of citrus fiber affected texture, decreasing crumb hardness, springiness, cohesiveness and chewiness in comparison to the control. It could also be observed that the use of citrus fiber results in limited crumb hardening during storage, which indicates that this component could be an effective factor retarding the staling of the gluten-free bread based on starch and hydrocolloids.
Highlights
The occurrence of common diet-related diseases is often triggered by improper lifestyle and nutrition
The proportion of citrus fiber modified the viscoelastic characteristics of the samples, causing an increase in the values of both modules, with the greatest influence being observed for the highest concentration of fiber
This study demonstrates the possibility of using citrus fiber as a component of gluten-free formulations based on the mixture of corn and potato starches, in order to improve the nutritional value of bread, modify its structure and slow down staling
Summary
The occurrence of common diet-related diseases is often triggered by improper lifestyle and nutrition. A number of problems could be caused by diets rich in highly refined products and deprived of low processed plant foods containing high levels of dietary fiber [1]. The consumption of foods rich in dietary fiber is insufficient, there is a need to enrich food, including bread, with fiber preparations of various origin [2]. Properties of gluten-free bread, in which starch is the major component, are predominantly determined by characteristics of this polymer [4,5]. The results of Hager and co-workers [7] indicated that the intake of fiber with a gluten-free diet is low, while simple sugars are present in large quantities.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
