Valorization of the under-utilized apricot kernels protein based on the rheology and texture properties of dough

Abstract

As an under-utilized resource of the apricot kernel by-product, the apricot kernel flour (AKF) and its derivatives were analyzed and partially substituted for the wheat flour of the bread ingredients so as to explore it reutilization. The effects of AKF derivatives addition on the rheological and textural properties of the dough samples were investigated using confocal laser scanning microscopy, rheometer and texture analyzer, respectively. The results indicate that the protein is the main component in AKF derivative flours, and the texture and rheological properties of the dough samples were greatly influenced with the nutritional flours added in bread formula. The use of AKF derivatives leads to dough with higher hardness and weaker interaction between the starch and gluten than that of the control group. Moreover, the partial replacement with 10% of medium-fat apricot kernel flours is an effective way to improve the texture of dough samples. In a word, AKF derivatives could be well reused by partially replacing the wheat flour in the bread ingredients and improve the added-value of the under-utilized by-products.