Pectins as Breadmaking Additives: Effect on Dough Rheology and Bread Quality.

CORREA, MARÍA JIMENA; PÉREZ, GABRIELA; FERRERO, CRISTINA

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Año: 2012 vol. 5 p. 2889 - 2898

1935-5130

The effect of two types of pectins with different degrees of esterification on dough and bread characteristics was analyzed. A high metoxyl pectin (HMP) and a low metoxyl pectin (LMP) were assayed on dough without or with salt (2%) at levels ranging from 0.25 to 2.0%. Farinographic water absorption increased when pectins were incorporated in dough with salt whereas this effect was not observed in dough without salt. Pectins addition diminished the stability of dough in all cases. Texture profile analysis (TPA) showed that pectins softened the dough, particularly when salt was added. Cohesiveness was also higher in doughs with salt at the maximum level of hydrocolloid addition. In dough with salt, HMP decreased the elastic and viscous moduli while the values for tan d were increased respect to control. SEM micrographs showed that dough with pectin has a much filamentous structure. In the bredmaking process dough with HMP showed a better performance, leading to higher specific volumes and softer crumbs both in fresh and stored bread.