摘要：High demand for fresh and healthy breads has necessitated the use of frozen dough to shorten the time and process for making fresh bread. The aim of this study was to study the effect of citrus fiber on breads produced from frozen dough. Citrus orange ( Citrus sinensis ) by-product Dietary Fiber (DF) was incorporated at different amounts (1-5%) into wheat flour and the dough properties evaluated using Farinograph. The dough obtained were frozen at -18°C for 1 month before being baked. Addition of fiber formulations to wheat flour showed increase in water absorption during dough mixing. Dough stability, development time and breakdown time showed a decreased trend with increase in fiber amounts. There was no significant difference in specific volume between control bread and 1% formulation while the rest showed a significant decrease in specific volume. All breads showed a significant increase in firmness from the control bread with a linear trend. All formulations showed marked increase in the dietary fiber content. Upon evaluation sonsorially by the panelist, control bread was the most acceptable bread followed by 1 and 2% formulations. However, there was no significant difference between the values, while the rest of the breads showed a significant difference with 5% being the least accepted. Low citrus by-product formulations had higher scores for flavor acceptability especially 2% formulation than the control. This study has shown that there is a great potential for production of fiber rich breads from frozen dough with a highly acceptable citrus flavor from citrus by-products.
