ABSTRACT
Bread yield is economically important to commercial bakers. Flour was replaced with 2.5% citrus peel fiber or 0.23% pectin. Pectin increased water absorption by 0.6% in the farinograph, 2% in the mixograph, and 4% in baking. Citrus peel fiber had a greater effect, increasing water absorption by 6.5% in the farinograph, 7% in the mixograph, 6.4% in the mixolab, and 10% in baking. Citrus peel fiber strengthened dough while pectin had a weakening effect. Loaves containing citrus peel fiber had decreased loaf volume but crumb grain characteristics similar to control loaves. Pectin did not affect loaf volume but had a deleterious effect on the crumb grain. Neither citrus peel fiber nor pectin affected bread firming. Citrus peel fiber increased loaf weight by increasing water absorption, indicating that low levels of citrus peel fiber in the bread formula is an effective way to increase bread yield.
