The use of potato fibre to improve bread physico-chemical properties during storage

• The effect of potato fibre (extracted from potato peel) on bread staling was studied.
• Softer crumbs and comparable retrograded amylopectin were observed in stored breads.
• 1H molecular mobility was reduced in potato fibre breads.
• Potato fibre addition improved bread properties.

Bread staling reduction is a very important issue for the food industry. A fibre with high water holding capacity, extracted from potato peel, was studied for its ability to reduce bread staling even if employed at low level (0.4 g fibre/100 g flour). Physico-chemical properties (water activity, moisture content, frozen water content, amylopectin retrogradation) and 1H Nuclear Magnetic Resonance molecular mobility were characterised in potato fibre added bread over 7 days of storage. Potato fibre addition in bread slightly affected water activity and moisture content, while increased frozen water content and resulted in a softer bread crumb, more importantly when the optimal amount of water was used in the formulation. Potato fibre also reduced 1H NMR molecular mobility changes in bread crumb during storage. Potato fibre addition in bread contributed to reduce bread staling.