Some hydrocolloids have been used to improve the quality of dough and bread. Tomato pomace is a good and cheap source of hydrocolloids and lysine (the limiting amino acid in cereals); hence, it has the potential to be used in bread making. In this study, tomato pomace powder was added to flat bread (Barbari bread) recipe at five levels of 0, 1, 3, 5 and 7% (w/w flour basis). Consequently, the following changes were observed: increase in dough water absorption, reduction in dough arrival, development and stability times and increase in dough softening after 5 and 12 min. The breads had higher moisture content, softer texture and delayed staling when stored for 24–96 h at 25C. However, when tomato pomace powder was used >5%, the color and taste of bread were affected adversely. Such effects were improved when tomato pomace powder was bleached with H2O2.
PRACTICAL APPLICATIONS
This research would have potential applications to the bakery industry in order to improve the quality of bread and to delay staling. It also introduces new application for tomato pomace, as a by‐product of tomato paste and juice factories to be used as a bread improver and an anti‐staling agent.
In this study, carrot pomace powder (CPP) with particle sizes of 210 lm (CPP210) and 500 lm (CPP500) was added in the gluten-free sponge cake recipe. Flour (rice and corn flour, 1:1, w/w) was replaced with 0, 10, 20 and 30% CPP. With increasing the level and particle size of CPP, batter density, viscosity, consistency and firmness increased. The control cake had a dense, hard texture, irregular shape and low sensory scores. These properties improved with addition of CPP so that the cake density, hardness and cohesiveness reduced, while symmetry index and sensory scores increased. Varying the particle size of CPP had no considerable effects on most of the batter and cake properties, while increasing the level of CPP had great positive effects on the quality of batter and cake. Overall, addition of 30% CPP with either of the particle sizes resulted in an acceptable gluten-free cake.
With the aim of reducing phytic acid content of wheat bran, particle size reduction (from 1,200 to 90 μm), hydrothermal (wet steeping in acetate buffer at pH 4.8 at 55 °C for 60 min) and fermentation (using bakery yeast for 8 h at 30 °C) and combination of these treatments with particle size reduction were applied and their effects on some properties of the bran were studied. Phytic acid content decreased from 50.1 to 21.6, 32.8 and 43.9 mg/g after particle size reduction, hydrothermal and fermentation, respectively. Particle size reduction along with these treatments further reduced phytic acid content up to 76.4 % and 57.3 %, respectively. Hydrothermal and fermentation decreased, while particle size reduction alone or in combination increased bran lightness. With reducing particle size, total, soluble and insoluble fiber content decreased from 69.7 to 32.1 %, 12.2 to 7.9 % and 57.4 to 24.3 %, respectively. The highest total (74.4 %) and soluble (21.4 %) and the lowest insoluble fiber (52.1 %) content were determined for the hydrothermaled bran. Particle size reduction decreased swelling power, water solubility and water holding capacity. Swelling power and water holding capacity of the hydrothermaled and fermented brans were lower, while water solubility was higher than the control. The amount of Fe(+2), Zn(+2) and Ca(+2) decreased with reducing particle size. Fermentation had no effect on Fe(+2)and Zn(+2) but slightly reduced Ca(+2). The hydrothermal treatment slightly decreased these elements. Amongst all, hydrothermal treatment along with particle size reduction resulted in the lowest phytic acid and highest fiber content.
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