Microbiological and lipid profiles of broa: contributions for the characterization of a traditional portuguese bread

Bibliographic Details
Main Author: Rocha, João Miguel Ferreira da
Publication Date: 2011
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.5/3876
Summary: Doutoramento em Engenharia Alimentar - Instituto Superior de Agronomia
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spelling Microbiological and lipid profiles of broa: contributions for the characterization of a traditional portuguese breadPerfil microbiologico e lipidico da broa: contribuições para a caracterização de um pão tradicional portuguêsbroafatty acidsglycerides and sterolsneural lipidssourdoughmicrofloraDoutoramento em Engenharia Alimentar - Instituto Superior de AgronomiaScientific knowledge of artisanal broa contributes to a better quality and market expansion thereof. Towards this purpose, samples from fourteen artisanal producers were assayed for comprehensive microbial and lipid identification and quantification. Fermentation played a major role upon the prevailing microflora: viable numbers of yeasts, lactobacilli, streptococci, lactococci, enterococci and leuconostocs increased, whereas those of molds, Enterobacteriaceae, Pseudomonadaceae, staphylococci and micrococci decreased. After fermentation, yeasts and lactic‐acid bacteria dominated. Neutral‐lipids were quantified by normal phase‐high performance liquid chromatographyevaporative‐ light scattering detection and electrospray ionization‐tandem mass‐spectrometry, after employing two independent extraction procedures – yielding non‐starch and starch lipids, as well as free, bound and starch lipids. Solid‐phase extraction separated neutral‐lipids prior to derivatization of sterol‐esters, triacylglycerol, free‐fatty acids, sterols with diacylglycerols and monoacylglycerols, permitted fatty‐acids separation by gas‐liquid chromatography. Breadmaking affected lipid extractability, and neutral‐lipid and fatty‐acid profiles. Triacylglycerols decreased during dough‐mixing and fermentation – so those of diacylglycerols and monoacylglycerols increased, whereas sterol‐esters remained constant; the effect of baking was less pronounced. Triacylglycerols dominated, but sterol‐esters, diacylglycerols and free‐fatty acid amounts were considerable. Palmitic, oleic and linoleic acids were dominant. The nutritional value of broa was apparent, owing to poly‐ and monoene dominanceISA/UTLMalcata, Francisco XavierBeirão da Costa, Maria LuísaRepositório da Universidade de LisboaRocha, João Miguel Ferreira da2012-02-27T16:02:28Z20112011-01-01T00:00:00Zdoctoral thesisinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10400.5/3876engRocha, João Miguel Ferreira - Microbiological and lipid profiles of broa: contributions for the characterization of a traditional portuguese bread. Lisboa, ISA, 2011info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-17T16:10:06Zoai:repositorio.ulisboa.pt:10400.5/3876Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T04:04:45.744733Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Microbiological and lipid profiles of broa: contributions for the characterization of a traditional portuguese bread
Perfil microbiologico e lipidico da broa: contribuições para a caracterização de um pão tradicional português
title Microbiological and lipid profiles of broa: contributions for the characterization of a traditional portuguese bread
spellingShingle Microbiological and lipid profiles of broa: contributions for the characterization of a traditional portuguese bread
Rocha, João Miguel Ferreira da
broa
fatty acids
glycerides and sterols
neural lipids
sourdough
microflora
title_short Microbiological and lipid profiles of broa: contributions for the characterization of a traditional portuguese bread
title_full Microbiological and lipid profiles of broa: contributions for the characterization of a traditional portuguese bread
title_fullStr Microbiological and lipid profiles of broa: contributions for the characterization of a traditional portuguese bread
title_full_unstemmed Microbiological and lipid profiles of broa: contributions for the characterization of a traditional portuguese bread
title_sort Microbiological and lipid profiles of broa: contributions for the characterization of a traditional portuguese bread
author Rocha, João Miguel Ferreira da
author_facet Rocha, João Miguel Ferreira da
author_role author
dc.contributor.none.fl_str_mv Malcata, Francisco Xavier
Beirão da Costa, Maria Luísa
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Rocha, João Miguel Ferreira da
dc.subject.por.fl_str_mv broa
fatty acids
glycerides and sterols
neural lipids
sourdough
microflora
topic broa
fatty acids
glycerides and sterols
neural lipids
sourdough
microflora
description Doutoramento em Engenharia Alimentar - Instituto Superior de Agronomia
publishDate 2011
dc.date.none.fl_str_mv 2011
2011-01-01T00:00:00Z
2012-02-27T16:02:28Z
dc.type.driver.fl_str_mv doctoral thesis
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/3876
url http://hdl.handle.net/10400.5/3876
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Rocha, João Miguel Ferreira - Microbiological and lipid profiles of broa: contributions for the characterization of a traditional portuguese bread. Lisboa, ISA, 2011
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ISA/UTL
publisher.none.fl_str_mv ISA/UTL
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
_version_ 1833601934177599488

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