Breadmaking Performance and Keeping Behavior of Cocoa-soluble Fiber-enriched Wheat Breads

The effects of increasing amounts (from 0 up to 8%) of soluble dietary fiber preparations from cocoa shell samples obtained at different pH, on fresh and stored wheat bread performance were investigated, and results were compared with those provided by addition of a `hidden' fiber inulin. Flour addition with dietary fibers from cocoa shell — natural (ACSF) and alkalinized treatment (BCSF) — significantly modify visual properties, specific volume, and sensory perception of breads thereof as well as textural profile and staling kinetics during storage of fiber-supplemented breads. At 6% of addition, an increase in specific volume with respect to control samples was achieved by breads with ACSF (+5%), whereas BCSFcontaining loaves showed reduced specific volume (-5%). None of the cocoa shell fiber-supplemented breads scored higher than control without fibers and/or inulin-enriched breads but were sensory acceptable at all dosages used except for those at 8% of addition in terms of overall acceptability and taste. ACSF-supplemented breads were as acceptable as the control breads concerning appearance and aroma when added up to 4%, had taste and overall acceptability up to 2%, and texture up to 8%. BCSF-enriched breads deserved the same scores as ACSF at the same/lower percentage of incorporation into doughs. On increased dosage of addition cocoa-soluble fibers provided an initial softening effect. Dietary fibers from cocoa shell added up to 6% can be used to design technologically feasible, sensory acceptable, and long-term stored innovative fiber-enriched wheat bread formulations.