Marina F. de Escalada, Ana M. Rojas, Lía N. Gerschenson,
The effect of different enriched fibre products obtained from butternut (Cucurbita moschata Duchesne ex Poiret) on bread making and bread quality was evaluated through the study of bread yield, quality parameters (specific volume, crumb firmness, crumb and crust colour) and bread shelf life. Fractions tested were obtained from butternut mesocarp through ethanolic treatment (fraction AIR) or through dehydration (fraction S) or from the ethanolic treatment of peel (fraction C). These fractions were incorporated ...
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2011 - Springer Science+Business Media | Food and Bioprocess Technology