# Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread
## 3 Results and Discussion
### Crumb Texture
They observed an increase in bread volume, decrease in crumb hardness and parallel increase in its cohesiveness and  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Sample** & **Day** & **Hardness (N)** & **Springiness-** & **Cohesiveness-** & **Chewiness (N)** \\ \hline \multirow{3}{*}{Control GFB} & 1 & 1.12 \(\pm\) 0.11 b  & 1.00 \(\pm\) 0.00 d  & 0.90 \(\pm\) 0.00 s & 1.40 \(\pm\) 0.26 c  \\  & 2 & 5.57 \(\pm\) 0.99 f  & 0.98 \(\pm\) 0.01 c  & 0.63 \(\pm\) 0.03 e  & 3.14 \(\pm\) 0.48 g  \\  & 3 & 7.42 \(\pm\) 0.54 g  & 0.97 \(\pm\) 0.01 b  & 0.52 \(\pm\) 0.01 b  & 3.80 \(\pm\) 0.26 h  \\ \hline \multirow{3}{*}{10\% CF} & 1 & 1.08 \(\pm\) 0.05 b  & 1.00 \(\pm\) 0.00 d  & 0.88 \(\pm\) 0.03 g  & 1.11 \(\pm\) 0.09 b  \\  & 2 & 3.39 \(\pm\) 0.22 d,e  & 0.97 \(\pm\) 0.01 c  & 0.62 \(\pm\) 0.04 d,e  & 2.09 \(\pm\) 0.21 e,f  \\  & 3 & 5.45 \(\pm\) 1.04 f  & 0.96 \(\pm\) 0.01 b  & 0.50 \(\pm\) 0.02 a,b  & 2.59 \(\pm\) 0.39 f  \\ \hline \multirow{3}{*}{15\% CF} & 1 & 1.04 \(\pm\) 0.03 b  & 1.00 \(\pm\) 0.00 d  & 0.85 \(\pm\) 0.03 f  & 0.94 \(\pm\) 0.05 a  \\  & 2 & 3.00 \(\pm\) 0.42 c  & 0.96 \(\pm\) 0.01 b  & 0.58 \(\pm\) 0.03 c  & 1.62 \(\pm\) 0.23 c  \\  & 3 & 4.06 \(\pm\) 0.22 e  & 0.94 \(\pm\) 0.02 a  & 0.47 \(\pm\) 0.03 a  & 2.01 \(\pm\) 0.24 e  \\ \hline \multirow{3}{*}{20\% CF} & 1 & 0.88 \(\pm\) 0.06 a  & 1.00 \(\pm\) 0.00 d  & 0.82 \(\pm\) 0.01 f  & 0.91 \(\pm\) 0.05 a  \\ \cline{2-5}  & 2 & 2.64 \(\pm\) 0.31 c  & 0.94 \(\pm\) 0.02 a  & 0.56 \(\pm\) 0.03 c  & 1.53 \(\pm\) 0.20 c  \\ \cline{2-5}  & 3 &springiness [28]. The apparent discrepancy seems to be related mainly to different control formulations (CGM + corn starch) as well as the level of the applied addition (below 10%). Since chewiness is closely correlated with hardness, the results of which are decisive for the values of this parameter, the effect of replacing starch with fiber was similar here. The crumb of control bread was characterized by the greatest chewiness both on the day of baking and during storage. On the other hand, the lowest values of chewiness were found for the crumb of bread with the highest proportion of citrus fiber. In a study concerning gluten-free bread based on rice flour and potato starch, [PERSON] and co-workers [26] observed that the acceptability of \"texture while chewing\" was decreased after the addition of orange pomace, which was the only significant change in sensory assessment caused by this modification. [PERSON] and [PERSON] [13] observed a beneficial effect of apple and tomato fiber on slowing down crumb hardening during a four-day storage of gluten-free bread. [PERSON] and [PERSON] [14] found that the addition of various fiber preparations may affect dough cohesiveness and the pasting characteristics of starch present in it. A positive influence on crumb firmness was however observed only in the case of fiber isolated from Psyllium and pea. [PERSON] and co-workers [15], applying barley and oat beta-glucans as a source of fiber, reported a significant increase in the elasticity and viscosity of dough and a decrease in bread volume dependent on the molecular weight of applied preparations. [PERSON] et al. [16] in a study on the influence of various fiber fractions on dough properties concluded that soluble fiber reduces dough consistency, while the insoluble fraction causes its strengthening. They also observed that the presence of a soluble fraction of fiber improves the physicochemical characteristics of bread, which exhibits a larger volume and pore density and diminished hardness. [PERSON] et al. [17], when studying the effect of rice bran on the characteristics of gluten-free bread, found significant effects on improving crumb color and consumer acceptability, increasing the volume of the loaves and improving porosity and reducing firmness.