The use of potato fibre to improve bread physico-chemical properties during storage

被引：72

作者：

Curti, Elena ^{[1
,2
]}

Carini, Eleonora ^{[2
]}

Diantom, Agoura ^{[2
]}

Vittadini, Elena ^{[2
]}

机构：

[1] Univ Parma, Siteia Parma Interdept Ctr, I-43124 Parma, Italy

[2] Univ Parma, Dept Food Sci, I-43124 Parma, Italy

来源：

FOOD CHEMISTRY | 2016年 / 195卷

关键词：

Potato fibre; Bread staling; H-1 NMR molecular mobility; Physico-chemical properties; DIETARY FIBER; BAKING PROPERTIES; WATER DYNAMICS; WHEAT; ENZYMES; GLUTEN; PEEL;

D O I：

10.1016/j.foodchem.2015.03.092

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Bread staling reduction is a very important issue for the food industry. A fibre with high water holding capacity, extracted from potato peel, was studied for its ability to reduce bread staling even if employed at low level (0.4 g fibre/100 g flour). Physico-chemical properties (water activity, moisture content, frozen water content, amylopectin retrogradation) and H-1 Nuclear Magnetic Resonance molecular mobility were characterised in potato fibre added bread over 7 days of storage. Potato fibre addition in bread slightly affected water activity and moisture content, while increased frozen water content and resulted in a softer bread crumb, more importantly when the optimal amount of water was used in the formulation. Potato fibre also reduced H-1 NMR molecular mobility changes in bread crumb during storage. Potato fibre addition in bread contributed to reduce bread staling. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：64 / 70

页数：7

共 35 条

[1]

AACC International, 2010, GUIDELINES MEASUREME

[2]

Baik M-Y., 2000, CEREAL CHEM, V77, P484, DOI DOI 10.1094/CCHEM.2000.77.4.484

[3] Effects of glycerol and moisture gradient on thermomechanical properties of white bread [J].

Baik, MY ;

Chinachoti, P .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (08) :4031-4038

[4] Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming [J].

Bosmans, Geertrui M. ;

Lagrain, Bert ;

Ooms, Nand ;

Fierens, Ellen ;

Delcour, Jan A. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (19) :4646-4654

[5] Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems [J].

Bosmans, Geertrui M. ;

Lagrain, Bert ;

Deleu, Lomme J. ;

Fierens, Ellen ;

Hills, Brian P. ;

Delcour, Jan A. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (21) :5461-5470

[6] Potato peel dietary fiber composition: Effects of peeling and extrusion cooking processes [J].

Camire, ME ;

Violette, D ;

Dougherty, MP ;

McLaughlin, MA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (04) :1404-1408

[7]

CAMIRE ME, 1991, CEREAL CHEM, V68, P645

[8]

CHEN H, 1988, CEREAL CHEM, V65, P244

[9] Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology [J].

Collar, C. ;

Santos, E. ;

Rosell, C. M. .

JOURNAL OF FOOD ENGINEERING, 2007, 78 (03) :820-826

[10] Bread staling: Effect of gluten on physico-chemical properties and molecular mobility [J].

Curti, Elena ;

Carini, Eleonora ;

Tribuzio, Giovanni ;

Vittadini, Elena .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 59 (01) :418-425

← 1 2 3 4 →