on 10/09/2020
A 109 anni, Alfred Date, per gli amici "Alfie", aveva ragioni più che sufficienti per trascorrere il resto dei suoi giorni vivendo la sua vita più rilassata senza sensi di colpa. Tuttavia,...
A 109 anni proteggere i pinguini dalle fuoriuscite di petrolio
Some citrus peel is regularly used to embellish cocktails, but it turns out that these typically discarded fruit peels may actually be an underutilized ingredient for creating healthier bread. A recent Italian study concluded that "the addition of up to 2 percent blood orange and lemon fiber in whole wheat flour is a possible strategy for producing high-fiber bread."
The findings, which were published in the journal Frontiers of Nutrition, could actually help solve two problems. The first is a question: how do I get more fiber in my diet without eating lentils all day? The second problem is the one we are facing the most in recent years: food waste. The study explains that in southern Italy alone, the citrus industry produces about half a million tons of "pastazzo" (essentially "citrus paste") each year for disposal. But the authors explain, "After much washing and purification, it is possible to obtain citrus flour rich in dietary fiber, which can be added to food products."
Naturally, the big question becomes how will this extra ingredient affect bread? Does it change the texture? Does it change the durability? Does it make my sandwich like a margarita? On all these fronts, the study gives bread enriched with citrus flour the thumbs up. As reported by Bakery and Snacks, the bread thus produced has a citrus flavor, but it is not significantly different from the control bread, and other aspects such as volume, weight, and crumb texture are all similar enough not to be considered a problem. In addition, citrus bread holds up well even after a long period of storage.
But in the end, the study is about more than what these breads might have. The last sentence of the paper stated, "Finally, the use of citrus fibers in bread making can be considered an environmentally friendly alternative for the reuse and valorization of citrus processing waste and by-products."
So that's the real question: do you feel like saving the world by eating a sandwich that tastes like a margarita cocktail?"
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