title: The use of potato fibre to improve bread physico-chemical properties during storage.
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.
authors.affiliation: Siteia.Parma Interdepartmental Centre, University of Parma, Parco Area delle Scienze, 181/a, 43124 Parma, Italy; Department of Food Science, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy. Electronic address: elena.curti@unipr.it.
authors.forename: Elena
authors.initials: E
authors.lastname: Curti
authors.affiliation: Department of Food Science, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy.
authors.forename: Eleonora
authors.initials: E
authors.lastname: Carini
authors.affiliation: Department of Food Science, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy.
authors.forename: Agoura
authors.initials: A
authors.lastname: Diantom
authors.affiliation: Department of Food Science, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy.
authors.forename: Elena
authors.initials: E
authors.lastname: Vittadini
mesh_terms: D001939:Bread / Q000032:analysis*; D004043:Dietary Fiber; D061353:Food Storage; D009682:Magnetic Resonance Spectroscopy; D011198:Solanum tuberosum / Q000737:chemistry*; D014867:Water / Q000032:analysis
chemical_list: D004043:Dietary Fiber; D014867:Water
keywords: (1)H NMR molecular mobility; Bread staling; Physico-chemical properties; Potato fibre