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Issue 12, 2013
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The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace

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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.

Graphical abstract: The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace

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Publication details

The article was received on 25 Jul 2013, accepted on 28 Oct 2013 and first published on 30 Oct 2013


Article type: Paper
DOI: 10.1039/C3FO60294J
Citation: Food Funct., 2013,4, 1856-1863
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    The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace

    N. O'Shea, L. Doran, M. Auty, E. Arendt and E. Gallagher, Food Funct., 2013, 4, 1856
    DOI: 10.1039/C3FO60294J

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