Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver
Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried, it can be used as an oxidant in baking. The use of...
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| Published in | Foods Vol. 11; no. 9; p. 1366 |
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| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
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MDPI AG
08.05.2022
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| Abstract | Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried, it can be used as an oxidant in baking. The use of acerola powder in bread making and its effect on bread quality is studied in this article and compared with the addition of ascorbic acid. For this purpose, flour properties and dough behaviour were analysed with a farinograph and an alveograph. Breads were elaborated with white wheat flour and wholemeal flour; specific volume, loaf height, weight loss, texture, colour, and cell structure were analysed. Acerola powder had similar effects to ascorbic acid: it increased the alveographic strength and the tenacity of the doughs without reducing extensibility; it incremented dough development time (DDT) and dough softening; it increased the specific volume of white wheat breads, and it reduced the hardness of white and wholemeal breads, without significant changes in crust or crumb colour. Therefore, acerola powder can be a natural alternative to the use of ascorbic acid as an improver in bread making. |
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| AbstractList | Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried, it can be used as an oxidant in baking. The use of acerola powder in bread making and its effect on bread quality is studied in this article and compared with the addition of ascorbic acid. For this purpose, flour properties and dough behaviour were analysed with a farinograph and an alveograph. Breads were elaborated with white wheat flour and wholemeal flour; specific volume, loaf height, weight loss, texture, colour, and cell structure were analysed. Acerola powder had similar effects to ascorbic acid: it increased the alveographic strength and the tenacity of the doughs without reducing extensibility; it incremented dough development time (DDT) and dough softening; it increased the specific volume of white wheat breads, and it reduced the hardness of white and wholemeal breads, without significant changes in crust or crumb colour. Therefore, acerola powder can be a natural alternative to the use of ascorbic acid as an improver in bread making. |
| Author | Gómez, Manuel Franco, Maria Belorio, Mayara |
| AuthorAffiliation | Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain; mariafrancomarcos@gmail.com (M.F.); beloriom@gmail.com (M.B.) |
| AuthorAffiliation_xml | – name: Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain; mariafrancomarcos@gmail.com (M.F.); beloriom@gmail.com (M.B.) |
| Author_xml | – sequence: 1 givenname: Maria orcidid: 0000-0002-9870-9370 surname: Franco fullname: Franco, Maria organization: Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain – sequence: 2 givenname: Mayara orcidid: 0000-0003-3424-6140 surname: Belorio fullname: Belorio, Mayara organization: Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain – sequence: 3 givenname: Manuel orcidid: 0000-0003-2650-4082 surname: Gómez fullname: Gómez, Manuel organization: Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/35564089$$D View this record in MEDLINE/PubMed |
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| Cites_doi | 10.1016/j.jfoodeng.2004.12.013 10.1007/s00217-007-0668-y 10.1177/1082013203009001003 10.1007/s13197-019-03766-x 10.17221/410/2012-CJFS 10.1094/CC-83-0057 10.1094/CCHEM.1997.74.5.647 10.1016/S0733-5210(88)80024-9 10.1016/j.foodchem.2019.125964 10.1177/1082013220929152 10.1016/j.jfoodeng.2010.03.008 10.1006/jcrs.1998.0218 10.1016/j.jfoodeng.2019.01.014 10.1016/j.foodres.2019.108915 10.1094/CCHEM.2001.78.1.1 10.1111/1541-4337.12064 10.1016/j.cofs.2019.04.001 10.1021/jf070639n 10.1111/1541-4337.12625 10.1590/0103-8478cr20151587 10.1016/j.jfoodeng.2013.09.011 10.1146/annurev-food-022811-101303 10.1002/fes3.64 10.1016/j.jfca.2008.02.002 10.1016/j.jcs.2009.04.001 10.1177/1082013220915363 10.1002/9781118792001 10.1111/ijfs.12176 |
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| Copyright | 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. 2022 by the authors. 2022 |
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| Keywords | wholemeal ascorbic acid bread oxidant acerola |
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| SubjectTerms | acerola Acids Additives Ascorbic acid Baking Bread Color Cytology Dough Flour Food science Fruits Gluten oxidant Oxidants Oxidizing agents Powder Rheology Specific volume Variance analysis Weight loss Wheat wholemeal Yeast |
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| Title | Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver |
| URI | https://www.ncbi.nlm.nih.gov/pubmed/35564089 https://www.proquest.com/docview/2663011074/abstract/ https://search.proquest.com/docview/2664787338 https://pubmed.ncbi.nlm.nih.gov/PMC9101182 https://doaj.org/article/388c530074fc45acbcbd328ef7517364 |
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