Results of industrial breadmaking trials of durum wheat wholegrain flour enriched with citrus fruits fibre

This paper reports the results of the quality parameters and the sensory evaluation determined on a durum wheat wholegrain breads enriched with citrus fibre. Wholegrain breads enriched with 2.0% of citrus fibre were produced in an industrial bakery, packaged under MAP conditions and stored at 25°C for as long as 90 days. Morphometric (volume, height, weight, porosity, crust and crumb color) and chemical parameters (PH, acidity, HMF, moisture) were determined to study the effect of the addition of citrus fibre in wholegrain bread. Results showed that the addition of 2.0% citrus fiber does not imply any deterioration in the appearance of bread, nor a reduction in the quality parameters. A trained panel of 12 judges determined the sensory profiles of bread samples. The results of the sensory data highlighted that the samples differed in citrus flavour but the overall evaluation were similar. The addition of citrus fibre to durum wheat flour could be considered a promising and innovative way to obtain functional bread rich in fibre.