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

In 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.

Automated summary

This study investigated the effects of different proportions of pomelo peel sponge layer insoluble dietary fibre (PP-IDF) on the technological quality, structural character, and sensory evaluation of wheat dough and bread. Results indicated that the addition of PP-IDF improved the viscoelasticity of dough and reduced its freezing-thawing enthalpy. Furthermore, PP-IDF significantly enhanced the quality of bread during storage, retarding the staling process and resulting in a more heterogeneous crumb microstructure.