title: Modelling the effects of orange pomace using response surface design for gluten-free bread baking.
abstract: The development of gluten-free bread creates many challenges; producing bread that will match the properties of its wheat counterpart can be difficult. Fruit by-products are know from literature to contain a high level of dietary fibre which could improve the bread properties and fibre contents of gluten-free bread. Therefore, a mathematical design was created; three variables were identified from preliminary tests (water (85-100% flour weight, OP 0-8% flour weight and proofing time 35-100 min) as being crucial in the development of acceptable bread. Results illustrated longer proofing times (p<0.05) and lower orange pomace levels (OP) (p<0.001) produced a bread with a greater specific volume. OP had the most significant (p<0.0001) effect on hardness at 2h and 24h post-baking. The optimised formulation was calculated to contain 5.5% OP, 94.6% water and a proofing time of 49 min. Total fibre content of the control bread (2.1%) was successfully increased t o 3.9% in the OP containing bread. Substituting gluten-free flours with orange pomace flour can help improve the total dietary intake of a coeliac while not negating on the quality properties of the bread.
authors: Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; Department of Food and Nutritional Sciences, National University of Ireland, Cork, Ireland. Electronic address: norah.oshea@teagasc.ie.
authors: N
authors: N
authors: O'Shea
authors: Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
authors: C
authors: C
authors: Rößle
authors: Department of Food and Nutritional Sciences, National University of Ireland, Cork, Ireland.
authors: E
authors: E
authors: Arendt
authors: Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
authors: E
authors: E
authors: Gallagher
mesh_terms: D001939:Bread / Q000032:analysis*; D032084:Citrus sinensis / Q000737:chemistry*; D004043:Dietary Fiber; D005983:Glutens / Q000032:analysis*
chemical_list: D004043:Dietary Fiber; D005983:Glutens
keywords: Baking technology; Dietary fibre; Fruit by-products; Modelling