Rosas-Sánchez Gustavo Armando, Hernández-Estrada Zorba Josué, Suárez-Quiroz Mirna Leonor, González-Ríos Oscar, Rayas-Duarte Patricia
Tecnológico Nacional de México/IT de Veracruz, Calz. Miguel Ángel de Quevedo 2779, Col. Formando Hogar, 91860 Veracruz, Mexico.
Robert M. Kerr Food and Agricultural Products Center, Biochemistry and Molecular Biology Department, Oklahoma State University, Stillwater, OK 74078, USA.
Foods. 2021 Apr 1;10(4):742. doi: 10.3390/foods10040742.
Effects of substituting of wheat flour with coffee cherry pulp powder (CCPP) (coffee by-product as fiber source) at 0, 1.2, 2.3, and 4.7% dry basis (0, 1.25, 2.5, and 5% wet basis) on dough and gluten rheological properties and baking quality were investigated. Rheological properties were analyzed during mixing, compression recovery, and creep-recovery. A rheological approach was adopted to study the viscoelasticity of dough enriched with fiber. The data obtained were analyzed with the Kelvin-Voigt model and the parameters were correlated to bread volume and crumb firmness to assess the effect of incorporating CCPP. A decrease in gluten's elastic properties was attributed to the water-binding and gelling properties of CCPP. Stiffness of dough and crumb firmness increased as the level of CCPP increased and bread volume decreased. Stiffer dough corresponded with lower compliance values and higher steady state viscosity compared to the control. A follow-up study with 5% CCPP and additives is recommended to overcome the reduction in elastic recovery and bread volume.
研究了以0%、1.2%、2.3%和4.7%干基（0%、1.25%、2.5%和5%湿基）用咖啡樱桃果肉粉（CCPP，咖啡副产品作为纤维源）替代小麦粉对面团和麸质流变学特性及烘焙品质的影响。在搅拌、压缩恢复和蠕变恢复过程中分析流变学特性。采用流变学方法研究富含纤维面团的粘弹性。用开尔文-沃伊特模型分析获得的数据，并将参数与面包体积和面包心硬度相关联，以评估掺入CCPP的效果。麸质弹性特性的降低归因于CCPP的水结合和胶凝特性。随着CCPP水平的增加，面团硬度和面包心硬度增加，面包体积减小。与对照相比，较硬的面团对应较低的柔量值和较高的稳态粘度。建议对5%CCPP和添加剂进行后续研究，以克服弹性恢复和面包体积的降低。
