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Abstract:

The effect of different enriched fibre products obtained from butternut (Cucurbita moschata Duchesne ex Poiret) on bread making and bread quality was evaluated through the study of bread yield, quality parameters (specific volume, crumb firmness, crumb and crust colour) and bread shelf life. Fractions tested were obtained from butternut mesocarp through ethanolic treatment (fraction AIR) or through dehydration (fraction S) or from the ethanolic treatment of peel (fraction C). These fractions were incorporated in a bread formula, at levels of 5, 10 and 15 g of fibre fraction per kilogram of wheat flour. The study of crumb through digital imaging and thermal analysis was also performed in order to better understand the effects observed. An important influence of water absorption kinetics and chemical composition of the fibre fractions studied was observed in the results obtained. Lower bread firmness was determined 24 h after baking when 10 g of C or either 10 or 15 g of S was present per kilogram of wheat flour used. Breads made with flour containing 10-15 g of S or 5 g of C per kilogram of wheat flour tended to be softer, while 10 g of C per kilogram of flour produced significantly softer breads along 9 days storage. © 2011 Springer Science+Business Media, LLC.

Registro:

Documento: Artículo
Título:Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling
Autor:de Escalada Pla, M.; Rojas, A.M.; Gerschenson, L.N.
Filiación:Industry Department, Natural and Exact Sciences School, University of Buenos Aires (UBA), 1428 Buenos Aires, Argentina
Palabras clave:Bread; Butternut; Dietary fibre; Quality; Staling; Bread; Bread quality; Butternut; Chemical compositions; Cucurbita moschata; Dietary fibre; Digital imaging; Fibre fractions; Influence of water; Quality parameters; Shelf life; Staling; Wheat flours; Breadmaking; Fibers; Image quality; Thermoanalysis; Food products; Cucurbita moschata; Juglans cinerea; Triticum aestivum
Año:2013
Volumen:6
Número:3
Página de inicio:828
Página de fin:838
DOI: http://dx.doi.org/10.1007/s11947-011-0744-y
Título revista:Food and Bioprocess Technology
Título revista abreviado:Food. Bioprocess Technol.
ISSN:19355130
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v6_n3_p828_deEscaladaPla

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Citas:

---------- APA ----------
de Escalada Pla, M., Rojas, A.M. & Gerschenson, L.N. (2013) . Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling. Food and Bioprocess Technology, 6(3), 828-838.
http://dx.doi.org/10.1007/s11947-011-0744-y
---------- CHICAGO ----------
de Escalada Pla, M., Rojas, A.M., Gerschenson, L.N. "Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling" . Food and Bioprocess Technology 6, no. 3 (2013) : 828-838.
http://dx.doi.org/10.1007/s11947-011-0744-y
---------- MLA ----------
de Escalada Pla, M., Rojas, A.M., Gerschenson, L.N. "Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling" . Food and Bioprocess Technology, vol. 6, no. 3, 2013, pp. 828-838.
http://dx.doi.org/10.1007/s11947-011-0744-y
---------- VANCOUVER ----------
de Escalada Pla, M., Rojas, A.M., Gerschenson, L.N. Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling. Food. Bioprocess Technol. 2013;6(3):828-838.
http://dx.doi.org/10.1007/s11947-011-0744-y