Pectins as Breadmaking Additives: Effect on Dough Rheology and Bread Quality

Abstract

The effect of two types of pectins with different degree of esterification, a high metoxyl pectin (HMP) and a low metoxyl pectin (LMP), on dough without or with salt (2%) characteristics was studied. For farinographic assays, pectins levels were 0%, 0.25%, 0.50%, 1.0%, 1.5% and 2.0%. Farinographic water absorption increased when pectins were incorporated in mixtures with salt whereas this effect was not observed in mixtures without salt. The stability was diminished by pectins addition in all cases. Texture profile analysis (TPA) showed that pectins softened the dough, particularly in dough with salt. Cohesiveness was higher in doughs with salt at the maximum level of hydrocolloid assayed. No effect of pectins was found on the dynamic moduli of doughs without salt. However, in dough with salt, when HMP was used the elastic and viscous moduli were lower than the control ones while the values for tan (d) were higher. SEM micrographs showed that dough with pectin has a much filamentous structure. In the bredmaking process dough with HMP showed a better performance, leading to higher specific volume and softer crumbs in fresh and storage bread.