Effect of the Amount and Particle Size of Pineapple Peel Fiber on Dough Rheology and Steamed Bread Quality

Abstract

Pineapple peel fiber (PPF) was extracted and incorporated into dough and steamed bread. Results showed that the substitution of wheat flour by PPF resulted in stiffer and less extensible dough with or without fermentation. The hardness and gumminess of steamed bread increased with increasing the PPF substitution (0–15%), but the cohesiveness, specific volume and elasticity decreased with the fiber substitution. PPF-enriched steamed bread with large fiber size had significantly higher specific volume and elasticity as well as lower hardness than that with small fiber size. By sensory evaluation, the steamed breads with 0–10% PPF had higher acceptability in overall score (4.50–4.87) than that (3.45) of 15% PPF-enriched steamed bread. Significant correlations were found between rheological properties of dough and textural characteristics of steamed bread. Therefore we suggest fiber-enriched steamed bread can be prepared with 5–10% PPF substitution in order to increase the intake of dietary fiber. Practical Applications Consumption of dietary fiber offers health benefits including lower risk for coronary heart diseases, diabetes and certain gastrointestinal diseases. The increased consumption of steamed bread enriched with pineapple peel fiber is proposed for health reasons. Pineapple is one of the important fruits, and its peel contained some phytochemicals such as fiber and polyphenol. The pineapple peel fiber was extracted and could be supplied as a potential source of dietary fiber. The study demonstrated fiber-enriched steamed bread with good sensory quality could be produced by the substitution of wheat flour by 5–10% pineapple peel fiber.