Abstract
In this paper, the effects of apricot kernel skins (AKS) addition and ultrasound treatment were investigated on the rheological and texture properties of the dough, and the specific volume, texture, and sensorial properties of bread by a three-factor Box–Behnken design (BBD) of response surface methodology (RSM), so as to make full use of the by-products of AKS in industry. The results indicate that the incorporation of AKS in bread making did have some negative influences on the physical properties of dough and the quality of bread. Interestingly enough, the adverse effects from AKS addition could definitely be decreased by ultrasound treatment, with which the specific volume, springiness, cohesiveness, and resilience of bread could be improved to an extent, resulting in a good taste and sensory acceptability of the bread. In a word, this research could provide a novel approach for the AKS utilization in processing industry of apricot kernels. Novelty impact statement The acceptable amount of apricot kernel skins (AKS) added to bread ingredients is no more than 6%. The optimal parameters for ultrasonic treatment of dough to reduce the negative effects of AKS on bread are 350 W power and 40-min processing time. Ultrasound could improve the specific volume, springiness, cohesiveness, and resilience of bread with AKS.
Published Version
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