Effects of orange peel powder on rheological properties of wheat dough and bread aging

Abstract

Orange peels, the major byproduct of orange fruit processing, are a good material for functional food production because of their excellent physiological and health function. The effects of orange peel powder (OPP) on the rheological and reho‐fermentation properties of high‐gluten wheat dough and bread staling were investigated. The results showed that OPP significantly modified wheat dough characteristics and bread quality for its fiber, pectin and polyphenol content. Incorporation of OPP in wheat dough mainly caused competitive water absorption. It improved dough water absorption from 59.70% to 66.82% by increasing the development time (from 1.40 min to 4.51 min) and decreasing the retrogradation degree (from 1.01% to 0.68%) at a low content (no more than 5%) but showed adverse effects at higher content because of stronger gluten‐dilution action than excessive water sequestration of OPP. It strengthened the dough elasticity by increasing the value of storage modulus (G′) and loss modulus (G″) of dough samples at all contents, G′ and G″ value of dough sample containing 7% OPP was more than twice that of the wheat dough. Alveograph and rheofermentographic parameters confirmed that OPP improved the total volume of CO2 production from 1774.11 ml (wheat dough) to 2,458.30 ml (dough sample containing 7% OPP) but reduced the gas retention coefficient from 71.86% to 66.52% during fermentation accordingly. Additionally, no remarkable deterioration of the bread staling was observed. These results contributed to the interpretation of the action mechanism of OPP modification on the wheat dough structure and further guided the application of OPP on cereal product development.

Effect of freeze‐dried kinnow peel powder incorporation on nutritional, quality characteristics, baking, sensorial properties, and storage stability of traditional wheat‐based soup sticks

“…The rheograms showed that the elastic modulus values were higher than viscous modulus values (G′ > G″), representing the elastic behavior of dough samples. Similar elastic behavior was reported in dough enriched with orange peel powder (Han et al, 2021).…”

“…The Dynamic Rheological characteristics of dough were determined in terms of storage (G′) and loss moduli (Gʺ) as a function of frequency (0 to 100 cm) with constant stress (1.0 Pa) at 30°C temperature using a Rheometer (MCR102, M/s. Anton Paar, Austria) by following the method adapted from Han et al (2021).…”

“…viscoelastic matrix. All these variables have the potential to raise the G′ and G′′ of the dough samples Han et al (2021) and. Nawaz et al (2021) also reported fibers as effective fillers which compete with starch and gluten for water and hence reduce lubrication and enhance viscosity in orange peel fortified bread and meat-based snap cookies.…”

Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties

“…The hydrophilic characteristics of gluten in flour can be enhanced during bread making by the addition of pectins and polyphenols as well by the formation of H bonds with water, polyphenols and polysaccharides [ 33 ]. Moreover, Han et al demonstrated that when the addition of orange peel powder was no greater than 5%, a significant inhibition in the retrogradation of wheat dough was detected, while an opposite tendency was observed with higher percentages [ 94 ]. However, changes in the mechanism of staling, as well as structure modification as a consequence of fortification, should be further investigated.…”

Application of water-honey extract of St. John’s wort herb to improve biotechnological and rheological properties of wheat dough

“…Increased viscosity of the dough is due to the presence of an extract containing high amounts of flavonoids, tannins with high water absorption capacity [3,[16][17][18].…”