INVESTIGADORES
DE ESCALADA PLA Marina Francisca
artículos
Título:
EFFECT OF BUTTERNUT (Cucurbita moschata Duchesne ex Poiret) FIBRES ON
Autor/es:
MARINA F. DE ESCALADA PLA; ANA M ROJAS; LIA N. GERSCHENSON
Revista:
FOOD AND BIOPROCESS TECHNOLOGY
Editorial:
SPRINGER
Referencias:
Año: 2013 vol. 6 p. 828 - 838
ISSN:
1935-5130
Resumen:
The effect of different enriched fibre products obtained from butternut (Cucurbita moschata Duchesne ex Poiret) on breadmaking and bread quality was evaluated through the study of bread yield, quality parameters (specific volume, crumb firmness,crumb and crust color) 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 action per kg of wheat flour. The study of crumb through digital imaging and thermal analysis were 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 hours after baking when 10 g of C or either 10 or 15 g of S was present per kg of wheat flour used.Breads made with flour containing 10-15 g of S or 5 g of C per kg of wheat flour tended to be softer while 10 g of C per kg of flour produced significantly softer breads along 9 days storage.
