Abstract

Blanched skins and blanching water, by-products of almond processing, were evaluated as potential ingredients of bakery products. The research included three phases: i) optimization of skin drying; ii) optimization of quali-quantitative determination of phenolic compounds, by comparing three extracting protocols; iii) assessment of the impact of by-products on the rheology of composite doughs with wheat flour. The least time-consuming drying mode (at 60 °C for 30 min) retained better odor notes, higher content of phenolics (814 µg/g d.m. by HPLC, with the most effective extracting method) and greater antioxidant activity than sun-drying. Blanching water showed 917 µg/mL phenolics. Dried almond skins altered alveograph and farinograph indices of dough at doses higher than 30 and 50 g/kg, respectively, whereas blanching water did not cause significant changes. Therefore, almond skins could be used in products tolerating weak gluten network, such as cookies, whereas blanching water could be added to any bakery good.

Autore Pugliese

• Laddomada Barbara , Mita Giovanni

Tutti gli autori

• Pasqualone A.; Laddomada B.; Spina A.; Todaro A.; Guzmàn C.; Summo C.; Mita G.; Giannone G.

Titolo volume/Rivista

Lebensmittel-Wissenschaft + Technologie

Anno di pubblicazione

2017

ISSN

0023-6438

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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