The use of potato fibre to improve bread physico-chemical properties during storage. (15th March 2016)

• Record Type: Journal Article
• Authors: Curti, Elena; Carini, Eleonora; Diantom, Agoura; Vittadini, Elena
• Is Part Of: Food chemistry. Volume 195(2016)
• Page Start: 64
• Page End: 70
• Publication Date: 2016-03-15
• Subjects: Potato fibre -- Bread staling -- 1H NMR molecular mobility -- Physico-chemical properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.03.092
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The effect of potato fibre (extracted from potato peel) on bread staling was studied. Softer crumbs and comparable retrograded amylopectin were observed in stored breads. 1 H molecular mobility was reduced in potato fibre breads. Potato fibre addition improved bread properties. Abstract: 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 1 H 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 1 H NMR molecular mobility changes in bread crumb during storage. Potato fibre addition in bread contributed to reduce bread staling.