Impiego di fibre di agrumi nella produzione industriale di pani di grano duro salutistici

The present work shows the results of a study aimed at the realization of bread enriched with citrus fruits fibres in order to obtain a product with salutistic properties. The first phase of the work was focused on the chemical and rheological characterization of two different durum wheat flours (re-milled semolina and wholegrain flour) and fibres from citrus fruits. Citrus fibres were initially added at five different percentages, from 1.25 to 10.0%, to re-milled semolina. Subsequently, in order to increase the total fibre content of bread, wholegrain flour was used for dough production. Three different percentages (1.0, 1.5, 2.0%) of citrus fibre were added to wholegrain flour. Baking test results from re-milled semolina dough showed that the addition of citrus fibre up to 5.0% has produced breads with volume and porosity of the crumb acceptable. Using wholegrain flour the percentage of 2.0% citrus fibres has generated a reduction in bread volume and the maintenance of the other bread quality characteristics.