Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties
نویسندگان
چکیده
The aim of the study was to investigate effect using various by-products (orange and apple pomace, tomato peel, pepper prickly pear seed peel) on dough rheology properties gluten-free bread. were incorporated into a bread formulation based corn chickpea flours (2/1 w/w). Different levels each by-product (0, 2.5, 5, 7.5% in basic replacement) tested. Wheat without addition used as controls. results indicated that increased maximum height, total CO2 production, retention coefficient compared unenriched dough. highest K-value consistency observed for enriched with peel. significantly improved (p < 0.0001) specific volume bread, values increasing from 1.48 2.50 cm3/g. hierarchical cluster analysis constellation plot showed four groups: wheat group, second group containing control by peels, exhibit same peels
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ژورنال
عنوان ژورنال: Applied sciences
سال: 2021
ISSN: ['2076-3417']
DOI: https://doi.org/10.3390/app11104605