Orange pulp improves the quality of gluten-free bread

Researchers
the Teagasc
Food Research Centre and
cock
University in Ireland studied the raw material of orange fruit residue, which is often considered waste, and found the possibility of making flour from orange fruit residue.T

ony Marquez
, a farmer at
Pearson Farms

in Porterville, California,
, said, "The rest left after extracting juice and orange oil is pulp, which we usually use as a waste." Orangeis a material with low fat (
2%
dry base) and high dietary fiber (
40%
dry base)."We found that when orange peels are freeze-dried and then ground into flour, they become a low-cost ingredient that improves the physical and nutritional properties of gluten-free bread," said Dr.
Eimear Gallagher
of the Teagasc
Food Research Center. Dr.
Norah O'Shea
, who was involved in the study, added that the researchers used flour based on orange fruit residue to make gluten-free bread, and then looked at indicators such as bread volume, heart structure, color, texture, microstructure, nutrition and sensory properties. The sensory group rated appearance, flavor, texture, and overall acceptability.the center has also studied the possibility of orange and apple pulp as food ingredients in the past.