The use of potato fibre to improve bread physico-chemical properties during storage
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- 作者：Elena Curtia ; b ; elena.curti@unipr.it" class="auth_mail" title="E-mail the corresponding author ; Eleonora Carinib ; Agoura Diantomb ; Elena Vittadinib
- 关键词：Potato fibre ; Bread staling ; 1H NMR molecular mobility ; Physico-chemical properties
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 March 2016
- 年：2016
- 卷：195
- 期：Complete
- 页码：64-70
- 全文大小：781 K
文摘
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The effect of potato fibre (extracted from potato peel) on bread staling was studied.
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Softer crumbs and comparable retrograded amylopectin were observed in stored breads.
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1H molecular mobility was reduced in potato fibre breads.
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Potato fibre addition improved bread properties.