Durum wheat breads enriched with citrus fruits pectin and flavonoids

The present work shows the results of a study aimed at the production of bread enrichedwith citrus fruit pectin and flavonoids in order to obtain a product with functionalproperties. The first phase of the work was focused on the qualitative characterization ofdurum wheat wholegrain flour and citrus fruit pectin and flavonoids. The second phasewas focused on the production of bread in industrial bakery with wholemeal flourenriched with 1.0% of pectin and/or 2.0% of citrus flavonoids. Chemical (pH, total acidity,moisture) and morphometric (volume, height, weight, porosity, crust and crumb color)parameters were determined to study the effect of the different level of enrichment on thefinal product and during storage. Results showed that the addition of citrus flavonoids,associated with pectin have shown a better bread volume and improved the other qualityparameters. Moisture content was comparable between bread samples independentlyfrom the levels of pectin and flavonoids. The results obtained indicate that the addition ofcitrus fruit pectin and flavonoids to durum wheat flour could be considered an innovativeway to obtain functional breads.