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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/86400
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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 Técnicas2025-09-03T09:54:13Zoai: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:34982025-09-03 09:54:13.536CONICET 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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1842269272391286784 |
score |
13.13397 |