Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology

Autores
Bigne, Facundo; Puppo, Maria Cecilia; Ferrero, Cristina
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Mesquite flour is obtained by grinding the pods of Prosopis spp., a leguminous tree widely distributed in several American countries. This flour contains valuable nutritional and functional components (minerals, fiber) that can contribute to food enrichment. In the present work, mesquite flour (MF) (150?350 g/kg) was blended with wheat flour (WF) (850-650 g/kg) to obtain composite sweet breads. The replacement with MF diminished the resilience (up to 33%) and increased the adhesiveness (up to 20%) of doughs. Higher values of dynamic moduli were obtained when MF level in composite dough was increased. Consequently, leavening was hindered by the presence of MF and thus lower maximum volumes were attained. Concomitantly, when comparing to the bread without MF, lower heights (up to 41% less) and firmer crumbs (up to 60%) were obtained after baking. Crumb microstructure showed smaller and more irregular alveoli with thicker walls when mesquite flour was added.However, sensory analysis revealed a good degree of acceptability for these composite breads, particularly at 250 g/kg replacement level. Part-baking technology was successfully used in formulations with MF since after eight weeks of frozen storage (−18 °C) no changes were observed in the texture parameters of breads in comparison with non-frozen bread.
Fil: Bigne, Facundo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Facultad de Ciencias Agrarias y Forestales. Universidad Nacional de La Plata; Argentina
Fil: Ferrero, Cristina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
flour blends
sweet bread
rheology
frozen storage
bread quality
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/86400
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technologyBigne, FacundoPuppo, Maria CeciliaFerrero, Cristinaflour blendssweet breadrheologyfrozen storagebread qualityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Mesquite flour is obtained by grinding the pods of Prosopis spp., a leguminous tree widely distributed in several American countries. This flour contains valuable nutritional and functional components (minerals, fiber) that can contribute to food enrichment. In the present work, mesquite flour (MF) (150?350 g/kg) was blended with wheat flour (WF) (850-650 g/kg) to obtain composite sweet breads. The replacement with MF diminished the resilience (up to 33%) and increased the adhesiveness (up to 20%) of doughs. Higher values of dynamic moduli were obtained when MF level in composite dough was increased. Consequently, leavening was hindered by the presence of MF and thus lower maximum volumes were attained. Concomitantly, when comparing to the bread without MF, lower heights (up to 41% less) and firmer crumbs (up to 60%) were obtained after baking. Crumb microstructure showed smaller and more irregular alveoli with thicker walls when mesquite flour was added.However, sensory analysis revealed a good degree of acceptability for these composite breads, particularly at 250 g/kg replacement level. Part-baking technology was successfully used in formulations with MF since after eight weeks of frozen storage (−18 °C) no changes were observed in the texture parameters of breads in comparison with non-frozen bread.Fil: Bigne, Facundo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Facultad de Ciencias Agrarias y Forestales. Universidad Nacional de La Plata; ArgentinaFil: Ferrero, Cristina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier Science2018-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/86400Bigne, Facundo; Puppo, Maria Cecilia; Ferrero, Cristina; Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology; Elsevier Science; LWT - Food Science and Technology; 89; 3-2018; 666-6730023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.11.029info:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0023643817308484info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:54:43Zoai:ri.conicet.gov.ar:11336/86400instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:54:44.0CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology
title Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology
spellingShingle Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology
Bigne, Facundo
flour blends
sweet bread
rheology
frozen storage
bread quality
title_short Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology
title_full Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology
title_fullStr Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology
title_full_unstemmed Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology
title_sort Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology
dc.creator.none.fl_str_mv Bigne, Facundo
Puppo, Maria Cecilia
Ferrero, Cristina
author Bigne, Facundo
author_facet Bigne, Facundo
Puppo, Maria Cecilia
Ferrero, Cristina
author_role author
author2 Puppo, Maria Cecilia
Ferrero, Cristina
author2_role author
author
dc.subject.none.fl_str_mv flour blends
sweet bread
rheology
frozen storage
bread quality
topic flour blends
sweet bread
rheology
frozen storage
bread quality
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Mesquite flour is obtained by grinding the pods of Prosopis spp., a leguminous tree widely distributed in several American countries. This flour contains valuable nutritional and functional components (minerals, fiber) that can contribute to food enrichment. In the present work, mesquite flour (MF) (150?350 g/kg) was blended with wheat flour (WF) (850-650 g/kg) to obtain composite sweet breads. The replacement with MF diminished the resilience (up to 33%) and increased the adhesiveness (up to 20%) of doughs. Higher values of dynamic moduli were obtained when MF level in composite dough was increased. Consequently, leavening was hindered by the presence of MF and thus lower maximum volumes were attained. Concomitantly, when comparing to the bread without MF, lower heights (up to 41% less) and firmer crumbs (up to 60%) were obtained after baking. Crumb microstructure showed smaller and more irregular alveoli with thicker walls when mesquite flour was added.However, sensory analysis revealed a good degree of acceptability for these composite breads, particularly at 250 g/kg replacement level. Part-baking technology was successfully used in formulations with MF since after eight weeks of frozen storage (−18 °C) no changes were observed in the texture parameters of breads in comparison with non-frozen bread.
Fil: Bigne, Facundo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Facultad de Ciencias Agrarias y Forestales. Universidad Nacional de La Plata; Argentina
Fil: Ferrero, Cristina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Mesquite flour is obtained by grinding the pods of Prosopis spp., a leguminous tree widely distributed in several American countries. This flour contains valuable nutritional and functional components (minerals, fiber) that can contribute to food enrichment. In the present work, mesquite flour (MF) (150?350 g/kg) was blended with wheat flour (WF) (850-650 g/kg) to obtain composite sweet breads. The replacement with MF diminished the resilience (up to 33%) and increased the adhesiveness (up to 20%) of doughs. Higher values of dynamic moduli were obtained when MF level in composite dough was increased. Consequently, leavening was hindered by the presence of MF and thus lower maximum volumes were attained. Concomitantly, when comparing to the bread without MF, lower heights (up to 41% less) and firmer crumbs (up to 60%) were obtained after baking. Crumb microstructure showed smaller and more irregular alveoli with thicker walls when mesquite flour was added.However, sensory analysis revealed a good degree of acceptability for these composite breads, particularly at 250 g/kg replacement level. Part-baking technology was successfully used in formulations with MF since after eight weeks of frozen storage (−18 °C) no changes were observed in the texture parameters of breads in comparison with non-frozen bread.
publishDate 2018
dc.date.none.fl_str_mv 2018-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/86400
Bigne, Facundo; Puppo, Maria Cecilia; Ferrero, Cristina; Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology; Elsevier Science; LWT - Food Science and Technology; 89; 3-2018; 666-673
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/86400
identifier_str_mv Bigne, Facundo; Puppo, Maria Cecilia; Ferrero, Cristina; Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology; Elsevier Science; LWT - Food Science and Technology; 89; 3-2018; 666-673
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.11.029
info:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0023643817308484
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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