Effects of Blackcurrant Fibre on Dough Physical Properties and Bread Quality Characteristics

Wheat flour was partially replaced with blackcurrant pomace, soluble, and insoluble dietary fibre in dough and bread formulations. The impact of blackcurrant fibre on physical properties of doughs and breads was probed using a set of complementary physicochemical techniques. The effect of fibre on aromatic profile of substituted breads was performed using analysis of volatile compounds. Analysis of fibre-substituted doughs and breads revealed that supplementation with pomace or insoluble fibre at concentrations >5% w/w or with pectin at concentrations >0.5% w/w alters their overall physicochemical responses. Pomace and pectin primarily acted as water-binders and decreased the extent of gluten hydration but insoluble fibre did not bind water to the same extent suggesting higher interaction capacity between its cellulosic components and gluten proteins resulting in formation of stiffer doughs. More than one hundred volatiles were determined with alcohols, furan derivatives and aldehydes being the major aromatic compounds.