Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling

Autores
Bigne, Facundo; Puppo, Maria Cecilia; Ferrero, Cristina
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Leguminous flours provide both nutritional and functional benefits when they are incorporated in a bread formula. Mesquite tree, (genus Prosopis) is widespread in semiarid regions of America and its fruit contains a high proportion of sugars, minerals and fibre. The objective of the present study was to analyse the effect of wheat replacement with different levels (15-35 g/100g) of mesquite flour (from Prosopis alba pods) on the leavening performance of dough, the nutritional and technological quality of bread and bread staling. Farinograph assays were applied to obtain optimum water amounts and development times. The addition of mesquite led to less stable dough with respect to control wheat dough. Fermentation assays showed higher fermentation times and lower maximum volumes. High levels of mesquite led to lower specific volumes of breads and a more compact and darker crumb, with smaller alveolus size, higher firmness and lesser resilience and cohesiveness. Breads were considerably improved in fibre content (6-9 g/100g). During storage, hardness and chewiness increased while cohesiveness and resilience decreased in all formulations. Nevertheless, textural changes were attenuated in composite breads in comparison with wheat bread. X-ray difractometry and differential scanning calorimetry (DSC) also indicated less retrogradation in these products.
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. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Ferrero, Cristina. 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
Breadmaking
Mesquite Flour
Prosopis Alba
Texture
Wheat Flour
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:11336/49107
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/49107
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and stalingBigne, FacundoPuppo, Maria CeciliaFerrero, CristinaBreadmakingMesquite FlourProsopis AlbaTextureWheat Flourhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Leguminous flours provide both nutritional and functional benefits when they are incorporated in a bread formula. Mesquite tree, (genus Prosopis) is widespread in semiarid regions of America and its fruit contains a high proportion of sugars, minerals and fibre. The objective of the present study was to analyse the effect of wheat replacement with different levels (15-35 g/100g) of mesquite flour (from Prosopis alba pods) on the leavening performance of dough, the nutritional and technological quality of bread and bread staling. Farinograph assays were applied to obtain optimum water amounts and development times. The addition of mesquite led to less stable dough with respect to control wheat dough. Fermentation assays showed higher fermentation times and lower maximum volumes. High levels of mesquite led to lower specific volumes of breads and a more compact and darker crumb, with smaller alveolus size, higher firmness and lesser resilience and cohesiveness. Breads were considerably improved in fibre content (6-9 g/100g). During storage, hardness and chewiness increased while cohesiveness and resilience decreased in all formulations. Nevertheless, textural changes were attenuated in composite breads in comparison with wheat bread. X-ray difractometry and differential scanning calorimetry (DSC) also indicated less retrogradation in these products.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. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaFil: Ferrero, Cristina. 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 Science2016-01info: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/11336/49107Bigne, Facundo; Puppo, Maria Cecilia; Ferrero, Cristina; Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling; Elsevier Science; LWT - Food Science and Technology; 65; 1-2016; 1008-10160023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.09.028info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815301997info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:38:40Zoai:ri.conicet.gov.ar:11336/49107instacron: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 10:38:41.102CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling
title Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling
spellingShingle Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling
Bigne, Facundo
Breadmaking
Mesquite Flour
Prosopis Alba
Texture
Wheat Flour
title_short Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling
title_full Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling
title_fullStr Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling
title_full_unstemmed Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling
title_sort Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling
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 Breadmaking
Mesquite Flour
Prosopis Alba
Texture
Wheat Flour
topic Breadmaking
Mesquite Flour
Prosopis Alba
Texture
Wheat Flour
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Leguminous flours provide both nutritional and functional benefits when they are incorporated in a bread formula. Mesquite tree, (genus Prosopis) is widespread in semiarid regions of America and its fruit contains a high proportion of sugars, minerals and fibre. The objective of the present study was to analyse the effect of wheat replacement with different levels (15-35 g/100g) of mesquite flour (from Prosopis alba pods) on the leavening performance of dough, the nutritional and technological quality of bread and bread staling. Farinograph assays were applied to obtain optimum water amounts and development times. The addition of mesquite led to less stable dough with respect to control wheat dough. Fermentation assays showed higher fermentation times and lower maximum volumes. High levels of mesquite led to lower specific volumes of breads and a more compact and darker crumb, with smaller alveolus size, higher firmness and lesser resilience and cohesiveness. Breads were considerably improved in fibre content (6-9 g/100g). During storage, hardness and chewiness increased while cohesiveness and resilience decreased in all formulations. Nevertheless, textural changes were attenuated in composite breads in comparison with wheat bread. X-ray difractometry and differential scanning calorimetry (DSC) also indicated less retrogradation in these products.
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. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Ferrero, Cristina. 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 Leguminous flours provide both nutritional and functional benefits when they are incorporated in a bread formula. Mesquite tree, (genus Prosopis) is widespread in semiarid regions of America and its fruit contains a high proportion of sugars, minerals and fibre. The objective of the present study was to analyse the effect of wheat replacement with different levels (15-35 g/100g) of mesquite flour (from Prosopis alba pods) on the leavening performance of dough, the nutritional and technological quality of bread and bread staling. Farinograph assays were applied to obtain optimum water amounts and development times. The addition of mesquite led to less stable dough with respect to control wheat dough. Fermentation assays showed higher fermentation times and lower maximum volumes. High levels of mesquite led to lower specific volumes of breads and a more compact and darker crumb, with smaller alveolus size, higher firmness and lesser resilience and cohesiveness. Breads were considerably improved in fibre content (6-9 g/100g). During storage, hardness and chewiness increased while cohesiveness and resilience decreased in all formulations. Nevertheless, textural changes were attenuated in composite breads in comparison with wheat bread. X-ray difractometry and differential scanning calorimetry (DSC) also indicated less retrogradation in these products.
publishDate 2016
dc.date.none.fl_str_mv 2016-01
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/11336/49107
Bigne, Facundo; Puppo, Maria Cecilia; Ferrero, Cristina; Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling; Elsevier Science; LWT - Food Science and Technology; 65; 1-2016; 1008-1016
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/49107
identifier_str_mv Bigne, Facundo; Puppo, Maria Cecilia; Ferrero, Cristina; Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling; Elsevier Science; LWT - Food Science and Technology; 65; 1-2016; 1008-1016
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.2015.09.028
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815301997
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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