title: Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
abstract: BACKGROUND
  Bread traditionally made from wheat is now often supplemented with alternative functional ingredients as chestnut flours; no data have been previously published about the staling of chestnut-containing bread. Thus short-term storage (3 days) for chestnut flour-supplemented soft wheat bread is evaluated by means of selected physicochemical properties (i.e. water dynamics, texture, colour, crumb grain characteristic, total antioxidant capacity).
  
  
  RESULTS
  Bread prepared with a 20:80 ratio of chestnut:soft wheat flours maintained its moisture content in both crust and crumb. Crumb hardness, after baking, was found to be significantly higher than that of the soft wheat bread; it did not change during storage, whereas it significantly increased in the control bread until the end of the shelf life. The supplemented bread presented a heterogeneous crumb structure, with a significant decrease in the largest pores during shelf life, relative to the shrinkage of crumb grain. The control exhibited a significant redistribution of crumb holes, with a decrease in the smallest grain classes and an increase in the intermediate ones, most likely caused by cell wall thickening. The colour of the crumb remained unaltered in both breads. The crust of the control presented a significant decrease of a* (redness) and that of the supplemented bread exhibited a decrease of b* (yellowness). The antioxidant capacity was detected after day 1 of storage in the chestnut flour bread only.
  
  
  CONCLUSIONS
  Chestnut flour supplementation could represent a feasible way of producing bread with improved characteristics, not only just after baking but also during shelf life.
authors: Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, 43124, Parma, Italy.
authors: Massimiliano
authors: M
authors: Rinaldi
authors: Maria
authors: M
authors: Paciulli
authors: Chiara
authors: C
authors: Dall'Asta
authors: Martina
authors: M
authors: Cirlini
authors: Emma
authors: E
authors: Chiavaro
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001939:Bread / Q000032:analysis*; D055598:Chemical Phenomena; D019587:Dietary Supplements; D029962:Fagaceae; D005433:Flour; D005511:Food Handling / Q000379:methods; D005519:Food Preservation; D063427:Food Quality; D016166:Free Radical Scavengers / Q000032:analysis; D012639:Seeds; D014908:Triticum; D014867:Water / Q000032:analysis
chemical_list: D000975:Antioxidants; D016166:Free Radical Scavengers; D014867:Water
keywords: antioxidant capacity; chestnut flour; colour; shelf life; texture; water dynamics