Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects

Abstract

The use of by-products as functional ingredients for bread recipes may open up new horizons in terms of product innovation to increase nutraceutical characteristics and/or shelf-life. In this research, the ability of residual products from important food chains (Citrus and wine) to influence the water binding capacity of dough and bread was investigated in order to create industrial breads of high quality with prolonged shelf-life in the absence of any chemical additives (e.g., ethanol, sorbic acid, and propionic acid). The product under study is the ‘Pan Bauletto bianco con olio EVO’ (white bakery bread with EVO oil), an ‘industrial bread’ type usually treated with ethanol before being marketed, aiming to prolong its short shelf-life. The effect of the addition of different amounts of pectin (Citrus supply chain) and grape pomace (wine supply chain), in combination or not, has shown promising results from both a technological point of view and the increasing shelf-life, allowing to obtain products with high nutraceutical value and interesting properties.

Keywords

• dough improvement
• bakery products
• shelf-life
• pectin
• grape pomace