A study available on ahead of publication in the LWT Food Science and Technology journal details a formulation using coffee by-product silverskin that can boost fibre in bread and preserve quality.
“There is a growing demand from consumers for baked products with lower caloric density and higher levels of dietary fiber,” said the study
“There are some dietary sources that are not used in bread-making such as coffee silverskin,” it continued.
Coffee silverskin (CS) is found in the outer layer of coffee beans and constitutes a by-product of the roasting procedure.
The high fibre ingredient was believed to give a gritty texture and poor appear to food, but researchers in the present study claimed to have found a formulation to limit negative effects in bread.
Alkaline hydrogen peroxide treatment
The researchers claim to have optimised the process by chemically treating coffee silverskin with with alkaline hydrogen peroxide.
They said this method maintained quality, shelf life, sensory and image parameters of Barbari flat bread
“Results showed that alkaline hydrogen peroxide CS might be useful as an ingredient for reducing caloric density and increasing dietary fiber content of bread,” concluded the study.
The optimised bread bread formula consisted of flour; compressed yeast (2 g/100 g flour); salt (2 g/100 g flour); sugar (1 g/100 g flour); shortening (1 g/100 g flour) and water.
LWT Food Science and Technology
‘Coffee silverskin as a source of dietary fiber in breadmaking: Optimization of chemical treatment using response surface methodology’
Authors: Amir Pourfarzad, Hadi Mahdavian-Mehr, Naser Sedaghat