Modelling the effects of orange pomace using response surface design for gluten-free bread baking

Area of Science:

• Food Science and Technology
• Nutritional Science
• Baking Science

Background:

• Gluten-free bread production faces challenges in achieving desirable texture and properties comparable to wheat-based bread.
• Fruit by-products, such as orange pomace (OP), are rich in dietary fiber and can potentially enhance the nutritional and physical characteristics of gluten-free products.

Purpose of the Study:

• To investigate the impact of orange pomace (OP) incorporation on the quality attributes of gluten-free bread.
• To optimize gluten-free bread formulations using mathematical design, focusing on water content, OP level, and proofing time.

Main Methods:

• A mathematical design approach was employed to identify critical variables: water (85-100%), OP (0-8%), and proofing time (35-100 min).
• Sensory and physical properties, including specific volume and hardness, were evaluated post-baking at 2h and 24h.
• Total dietary fiber content was analyzed to quantify improvements.

Main Results:

• Longer proofing times and lower OP levels significantly increased specific bread volume (p<0.05).
• OP significantly affected bread hardness at both 2h and 24h post-baking (p<0.0001).
• The optimized formulation (5.5% OP, 94.6% water, 49 min proofing) increased total fiber from 2.1% to 3.9%.

Conclusions:

• Incorporating orange pomace (OP) into gluten-free bread formulations enhances total dietary fiber content.
• Optimized OP levels and processing parameters can improve key quality attributes like specific volume and texture.
• This approach offers a viable strategy to improve nutritional value for celiac individuals without compromising bread quality.