Effect of defatted melon seed residue on dough development and bread quality

The aim of this study was to investigate the effect of replacing wheat flour with defatted melon seed (Cucumis melo L.) residue (DMSR) on the dough properties and bread nutritional quality and physical characteristics. Adding DMSR did not affect the water absorption of dough, but it made the dough weaker and less extensible. Considering the physical characteristics of breads, DMSR decreased the bread specific volume and the cell number in the crumb, whereas the average cell size increased resulting in a heterogeneous and compact cell crumb structure. Compared with the control bread, DMSR breads exhibited a darker crust, a yellowish crumb, and a firmer texture. DMSR improved the nutritional quality of bread; the protein, lipid, fibre, and ash contents increased, whereas the starch content decreased. At 10% wheat flour replacement with DMSR, the fibre content increased more than five-fold compared to control bread. Overall, although DMSR had a negative impact on dough rheology and on certain physical characteristics of bread, overall, it exhibited considerable potential to fortify bread and improving it nutritional quality.