Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

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The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread.The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w).Different levels of each by-product (0, 2.

5, Raglan Shirt 5, and 7.5% in the basic replacement) were tested.Wheat bread and gluten-free bread without the addition of by-products were used as controls.

The results indicated that the by-products increased the maximum dough height, the total CO2 production, and CO2 retention coefficient compared to unenriched gluten-free dough.The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel.The addition of by-products significantly improved (p 3/g.

The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread Rulers enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.