naa a22 4500 510725686 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s11947-011-0744-y doi (NATIONALLICENCE)springer-10.1007/s11947-011-0744-y Effect of Butternut ( Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling [Elektronische Daten] [Marina de Escalada Pla, Ana Rojas, Lía Gerschenson] 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 15g 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 24h after baking when 10g of C or either 10 or 15g of S was present per kilogram of wheat flour used. Breads made with flour containing 10-15g of S or 5g of C per kilogram of wheat flour tended to be softer, while 10g of C per kilogram of flour produced significantly softer breads along 9days storage. Springer Science+Business Media, LLC, 2011 Dietary fibre nationallicence Butternut nationallicence Bread nationallicence Quality nationallicence Staling nationallicence de Escalada Pla Marina Industry Department, Natural and Exact Sciences School, University of Buenos Aires (UBA), 1428, Buenos Aires, Argentina aut Rojas Ana Industry Department, Natural and Exact Sciences School, University of Buenos Aires (UBA), 1428, Buenos Aires, Argentina aut Gerschenson Lía Industry Department, Natural and Exact Sciences School, University of Buenos Aires (UBA), 1428, Buenos Aires, Argentina aut Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 828-838 1935-5130 6:3<828 2013 6 11947 https://doi.org/10.1007/s11947-011-0744-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0744-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- de Escalada Pla Marina Industry Department, Natural and Exact Sciences School, University of Buenos Aires (UBA), 1428, Buenos Aires, Argentina aut NATIONALLICENCE 700 1- Rojas Ana Industry Department, Natural and Exact Sciences School, University of Buenos Aires (UBA), 1428, Buenos Aires, Argentina aut NATIONALLICENCE 700 1- Gerschenson Lía Industry Department, Natural and Exact Sciences School, University of Buenos Aires (UBA), 1428, Buenos Aires, Argentina aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 828-838 1935-5130 6:3<828 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer