Effects of pomelo peel sponge layer insoluble dietary fibre addition on the properties of the dough and bread

Abstract

SummaryIn this study, the influences of different proportions (0%, 5%, 10%, 15% and 20% w/w) of pomelo peel sponge layer insoluble dietary fibre (PP‐IDF) on the technological quality, structural character and sensory evaluation of wheat dough and bread were studied. Results showed that the addition of PP‐IDF improved the viscoelasticity of dough and reduced its enthalpy of freezing–thawing. Meanwhile, PP‐IDF significantly improved the quality of bread during storage. Compared with the control, the 7‐day moisture rate of bread containing PP‐IDF increased by 3.50–6.80%, indicating that PP‐IDF retarded the staling process of bread. Moreover, SEM images showed that the bread prepared using PP‐IDF had a more heterogeneous crumb microstructure, and the higher the addition level of PP‐IDF, the larger the void structure. The results of the texture profile analysis indicated that the hardness and chewiness of bread increased with the incorporation of PP‐IDF, suggesting that the addition of PP‐IDF had a negative effect on the texture property of bread. Furthermore, the sensory evaluation of bread was performed, and the taste of the bread was better when PP‐IDF addition content was 5–10%. The results of this study revealed that PP‐IDF had great potential for the development of innovative bread recipes.