Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling

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. Fractio...

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Autores principales: de Escalada Pla, M., Rojas, A.M., Gerschenson, L.N.
Formato: JOUR
Materias:
Bread
Butternut
Dietary fibre
Quality
Staling
Bread quality
Chemical compositions
Cucurbita moschata
Digital imaging
Fibre fractions
Influence of water
Quality parameters
Shelf life
Wheat flours
Breadmaking
Fibers
Image quality
Thermoanalysis
Food products
Juglans cinerea
Triticum aestivum
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_19355130_v6_n3_p828_deEscaladaPla
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_19355130_v6_n3_p828_deEscaladaPla
record_format dspace
spelling todo:paper_19355130_v6_n3_p828_deEscaladaPla2023-10-03T16:36:29Z Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling de Escalada Pla, M. Rojas, A.M. Gerschenson, L.N. 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 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_19355130_v6_n3_p828_deEscaladaPla
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic 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
spellingShingle 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
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
topic_facet 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
description 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.
format JOUR
author de Escalada Pla, M.
Rojas, A.M.
Gerschenson, L.N.
author_facet de Escalada Pla, M.
Rojas, A.M.
Gerschenson, L.N.
author_sort de Escalada Pla, M.
title Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling
title_short Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling
title_full Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling
title_fullStr Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling
title_full_unstemmed Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling
title_sort effect of butternut (cucurbita moschata duchesne ex poiret) fibres on bread making, quality and staling
url http://hdl.handle.net/20.500.12110/paper_19355130_v6_n3_p828_deEscaladaPla
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AT gerschensonln effectofbutternutcucurbitamoschataduchesneexpoiretfibresonbreadmakingqualityandstaling
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