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