title: The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace.
abstract: The present manuscript studied a previously optimised gluten-free bread formulation containing 5.5% orange pomace (OP) in relation to the batter characteristics (i.e. pre-baking), microstructure (of the flours, batter and bread) and sensory characteristics of the bread. Rheology, RVA and mixolab results illustrated that orange pomace improved the robustness of the gluten-free batter and decreased the occurrence of starch gelatinisation. This was confirmed from the confocal laser scanning microscopy (CLSM) images, which showed potato starch granules to be more expanded in the control batter when compared to the sample containing orange pomace. Starch granules were also observed to be more enlarged and swollen in the CLSM bread images, suggesting a higher level of gelatinisation occurred in the control sample. Sensory analysis was carried out on the optimised and control bread; panellists scored the flavour, crumb appearance and overall acceptability of the OP-containing breads comparable to the control.
authors.affiliation: Food chemistry & Technology, Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Dublin, Ireland. norah.oshea@teagasc.ie.
authors.forename: Norah
authors.initials: N
authors.lastname: O'Shea
authors.forename: Linda
authors.initials: L
authors.lastname: Doran
authors.forename: Mark
authors.initials: M
authors.lastname: Auty
authors.forename: Elke
authors.initials: E
authors.lastname: Arendt
authors.forename: Eimear
authors.initials: E
authors.lastname: Gallagher
mesh_terms: D001939:Bread / Q000032:analysis*; D032084:Citrus sinensis / Q000737:chemistry*; D003296:Cooking; D005433:Flour / Q000032:analysis*; D005503:Food Additives / Q000737:chemistry*; D005983:Glutens / Q000032:analysis; D006801:Humans; D012275:Oryza / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D012212:Rheology; D011198:Solanum tuberosum / Q000737:chemistry*; D013649:Taste; D014866:Waste Products / Q000032:analysis*
chemical_list: D005503:Food Additives; D010936:Plant Extracts; D014866:Waste Products; D005983:Glutens