The Effect of Orange Pomace (Pulp) Contents on the Bread Making

• Main Authors: Shiau-Wei Liu, 劉曉薇
• Other Authors: Yi-Chung Fu
• Format: Others
• Language: zh-TW
• Published: 2005
• Online Access: http://ndltd.ncl.edu.tw/handle/74486551635933474730

碩士 === 國立中興大學 === 食品科學系 === 93 === Abstract Carbohydrate is the main nutritional content in bakery products. Fibers and vitamins are often added to improve nutritional value. There are still rich nutritional components especially in fibers in pomace (pulp) after juice extraction in food industry. After the orange juice was extracted, the pomace (pulp) was obtained from the dregs excluding peel. The orange pomace was then dried and ground into three different sizes, 91 µm、128 µm、200 µm. The contents of dietary fibers and their physical properties such as water-holding capacity, oil-holding capacity, swelling property and the expansion were determined. The results that showed the amount of added orange pomace is positively correlated to water-holding capacity, swelling property and the expansion. These two factors tested for baking performance are then compared based on the volume and specific volume after baking. The orange pomace and other materials of bread were added in the beginning before all the ingredients are combined as the first group; the orange pomace mixed thoroughly with butter first and then combined with dough after gluten matrix has been formed. The results showed that the specific volume in the first group [463.3(n=3, RSD=0.9)] is smaller than that in the second group [520.47(n=3, RSD=0.6)]. Flours are replaced by the amount of different size of orange pomace in the bread . The sizes of orange pomace are positively correlated to the volume of breads. Breads with 3%, 5%, 7%, and 8.5% orange pomace are compared based on the volume, specific volume, and sensory evaluation. The insufficient of air holding capacity caused the irregular volume of the breads during the fermentation. The higher the amount of orange pomace added, the lower the qualities of bread. In order to improve the quality of bread and increase the quantity of orange pomace, 2%, 4%, and 6% gluten are added. The results showed the optimum performance in bread making is composed with 8.5% orange pomace and 6% gluten.