Development of a Biological Bread

Detalhes bibliográficos
Autor(a) principal: Mele, Susana
Data de Publicação: 2013
Outros Autores: Batista, Miguel, Guiné, Raquel, Correia, Paula
Idioma: eng
Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Texto Completo: http://hdl.handle.net/10400.19/1781
Resumo: The objective of this work was to develop a wheat biological bread with good textural and sensorial characteristics, using biological ingredients, such as usual and certified biological yeasts and biological salt varying the added amounts to the dough. Several experiences were also done to find the most appropriate processing stages until establishing the best operation conditions. The optimized product was characterised considering the chemical and physical properties. This bread presented similar chemical characteristics to other wheat breads, with similar energetic value (232.8 Kcal/100g). The L colour parameter is high both in crust and loaf, with predominance of red and yellow colorations. It showed high elasticity and high alveoli percentage (about 25%). The global sensorial appreciation was 6.2 in a maximum scale of 10.
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spelling Development of a Biological BreadBiological breadphysic-chemical propertiessensorial analysiscolourtextureThe objective of this work was to develop a wheat biological bread with good textural and sensorial characteristics, using biological ingredients, such as usual and certified biological yeasts and biological salt varying the added amounts to the dough. Several experiences were also done to find the most appropriate processing stages until establishing the best operation conditions. The optimized product was characterised considering the chemical and physical properties. This bread presented similar chemical characteristics to other wheat breads, with similar energetic value (232.8 Kcal/100g). The L colour parameter is high both in crust and loaf, with predominance of red and yellow colorations. It showed high elasticity and high alveoli percentage (about 25%). The global sensorial appreciation was 6.2 in a maximum scale of 10.Instituto Politécnico de ViseuMele, SusanaBatista, MiguelGuiné, RaquelCorreia, Paula2013-09-18T12:37:11Z20132013-01-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10400.19/1781enginfo: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:RCAAP2025-03-06T14:03:38Zoai:repositorio.ipv.pt:10400.19/1781Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T00:14:33.449672Repositórios 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 Development of a Biological Bread
title Development of a Biological Bread
spellingShingle Development of a Biological Bread
Mele, Susana
Biological bread
physic-chemical properties
sensorial analysis
colour
texture
title_short Development of a Biological Bread
title_full Development of a Biological Bread
title_fullStr Development of a Biological Bread
title_full_unstemmed Development of a Biological Bread
title_sort Development of a Biological Bread
author Mele, Susana
author_facet Mele, Susana
Batista, Miguel
Guiné, Raquel
Correia, Paula
author_role author
author2 Batista, Miguel
Guiné, Raquel
Correia, Paula
author2_role author
author
author
dc.contributor.none.fl_str_mv Instituto Politécnico de Viseu
dc.contributor.author.fl_str_mv Mele, Susana
Batista, Miguel
Guiné, Raquel
Correia, Paula
dc.subject.por.fl_str_mv Biological bread
physic-chemical properties
sensorial analysis
colour
texture
topic Biological bread
physic-chemical properties
sensorial analysis
colour
texture
description The objective of this work was to develop a wheat biological bread with good textural and sensorial characteristics, using biological ingredients, such as usual and certified biological yeasts and biological salt varying the added amounts to the dough. Several experiences were also done to find the most appropriate processing stages until establishing the best operation conditions. The optimized product was characterised considering the chemical and physical properties. This bread presented similar chemical characteristics to other wheat breads, with similar energetic value (232.8 Kcal/100g). The L colour parameter is high both in crust and loaf, with predominance of red and yellow colorations. It showed high elasticity and high alveoli percentage (about 25%). The global sensorial appreciation was 6.2 in a maximum scale of 10.
publishDate 2013
dc.date.none.fl_str_mv 2013-09-18T12:37:11Z
2013
2013-01-01T00:00:00Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.19/1781
url http://hdl.handle.net/10400.19/1781
dc.language.iso.fl_str_mv eng
language eng
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.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
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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
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