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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Detalhes bibliográficos
Autores: de Escalada Pla, Marina Francisca, Rojas, Ana Maria Luisa, Gerschenson, Lia Noemi
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2013
País:Argentina
Recursos:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/15853
Acesso em linha:http://hdl.handle.net/11336/15853
Access Level:acceso abierto
Palavra-chave:Dieatry Fibre
Butternut
Bread Quality
Staling
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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spelling Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Stalingde Escalada Pla, Marina FranciscaRojas, Ana Maria LuisaGerschenson, Lia NoemiDieatry FibreButternutBread QualityStalinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSpringer2013-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/15853de Escalada Pla, Marina Francisca; Rojas, Ana Maria Luisa; Gerschenson, Lia Noemi; Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling; Springer; Food And Bioprocess Technology; 6; 3; 3-2013; 828-8381935-51301935-5149enginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-011-0744-yinfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-011-0744-yinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:56:34Zoai:ri.conicet.gov.ar:11336/15853instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:56:34.737CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling
title Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling
spellingShingle Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling
de Escalada Pla, Marina Francisca
Dieatry Fibre
Butternut
Bread Quality
Staling
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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
dc.creator.none.fl_str_mv de Escalada Pla, Marina Francisca
Rojas, Ana Maria Luisa
Gerschenson, Lia Noemi
author de Escalada Pla, Marina Francisca
author_facet de Escalada Pla, Marina Francisca
Rojas, Ana Maria Luisa
Gerschenson, Lia Noemi
author_role author
author2 Rojas, Ana Maria Luisa
Gerschenson, Lia Noemi
author2_role author
author
dc.subject.none.fl_str_mv Dieatry Fibre
Butternut
Bread Quality
Staling
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic Dieatry Fibre
Butternut
Bread Quality
Staling
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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.
publishDate 2013
dc.date.none.fl_str_mv 2013-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/15853
de Escalada Pla, Marina Francisca; Rojas, Ana Maria Luisa; Gerschenson, Lia Noemi; Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling; Springer; Food And Bioprocess Technology; 6; 3; 3-2013; 828-838
1935-5130
1935-5149
url http://hdl.handle.net/11336/15853
identifier_str_mv de Escalada Pla, Marina Francisca; Rojas, Ana Maria Luisa; Gerschenson, Lia Noemi; Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling; Springer; Food And Bioprocess Technology; 6; 3; 3-2013; 828-838
1935-5130
1935-5149
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-011-0744-y
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-011-0744-y
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 15,228081

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