Gluten-free bread: a case study
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.19/4789 |
Resumo: | Physicochemical and sensorial characteristics of a possible commercial gluten-free bread (GFB) made with a new gluten-free flour were studied, as compared to a regular wheat bread, which was also analysed as Control sample. Results show that GFB presented high values of moisture and water activity, 36.56% and 0.96. This bread presented high density (0.38 g/ cm3) comparing to regular bread (0.25 g/ cm3), being these results reinforced by image analysis of alveoli. GFB was whiter, with less color intensity, meaning that a* and b* color parameters were lower than control, which was confirmed by sensorial evaluation results. GFB was soft and easily chewable (75.0 N and 70.0 N, respectively for hardness and chewiness), which, once again, was corroborated by the sensorial results. The overall assessment done by the consumer panellist to GFB was 4.1 (on a scale from 1 to 10), while the control bread presented 5.5. It could be concluded that the new flour formulation is suitable for GFB production, with characteristics comparable with the regular bread |
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Gluten-free bread: a case studyWheatGluten-freeSensorial propertiesPhysicochemical characteristicsPhysicochemical and sensorial characteristics of a possible commercial gluten-free bread (GFB) made with a new gluten-free flour were studied, as compared to a regular wheat bread, which was also analysed as Control sample. Results show that GFB presented high values of moisture and water activity, 36.56% and 0.96. This bread presented high density (0.38 g/ cm3) comparing to regular bread (0.25 g/ cm3), being these results reinforced by image analysis of alveoli. GFB was whiter, with less color intensity, meaning that a* and b* color parameters were lower than control, which was confirmed by sensorial evaluation results. GFB was soft and easily chewable (75.0 N and 70.0 N, respectively for hardness and chewiness), which, once again, was corroborated by the sensorial results. The overall assessment done by the consumer panellist to GFB was 4.1 (on a scale from 1 to 10), while the control bread presented 5.5. It could be concluded that the new flour formulation is suitable for GFB production, with characteristics comparable with the regular breadRepositório Científico do Instituto Politécnico de ViseuCorreia, PaulaFonseca, MarianaGuiné, Raquel2018-01-24T08:59:22Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/4789engCorreia, P.M.R., Fonseca, M.M., & Guiné, R.P.F. (2017). Gluten-free bread: a case study. Journal of Advanced Agricultural Technologies, 4(4), 340-344. Obtido em http://www.joaat.com/uploadfile/2017/1226/20171226022118122.pdf2373-423-Xinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T15:27:34ZPortal AgregadorONG |
dc.title.none.fl_str_mv |
Gluten-free bread: a case study |
title |
Gluten-free bread: a case study |
spellingShingle |
Gluten-free bread: a case study Correia, Paula Wheat Gluten-free Sensorial properties Physicochemical characteristics |
title_short |
Gluten-free bread: a case study |
title_full |
Gluten-free bread: a case study |
title_fullStr |
Gluten-free bread: a case study |
title_full_unstemmed |
Gluten-free bread: a case study |
title_sort |
Gluten-free bread: a case study |
author |
Correia, Paula |
author_facet |
Correia, Paula Fonseca, Mariana Guiné, Raquel |
author_role |
author |
author2 |
Fonseca, Mariana Guiné, Raquel |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Viseu |
dc.contributor.author.fl_str_mv |
Correia, Paula Fonseca, Mariana Guiné, Raquel |
dc.subject.por.fl_str_mv |
Wheat Gluten-free Sensorial properties Physicochemical characteristics |
topic |
Wheat Gluten-free Sensorial properties Physicochemical characteristics |
description |
Physicochemical and sensorial characteristics of a possible commercial gluten-free bread (GFB) made with a new gluten-free flour were studied, as compared to a regular wheat bread, which was also analysed as Control sample. Results show that GFB presented high values of moisture and water activity, 36.56% and 0.96. This bread presented high density (0.38 g/ cm3) comparing to regular bread (0.25 g/ cm3), being these results reinforced by image analysis of alveoli. GFB was whiter, with less color intensity, meaning that a* and b* color parameters were lower than control, which was confirmed by sensorial evaluation results. GFB was soft and easily chewable (75.0 N and 70.0 N, respectively for hardness and chewiness), which, once again, was corroborated by the sensorial results. The overall assessment done by the consumer panellist to GFB was 4.1 (on a scale from 1 to 10), while the control bread presented 5.5. It could be concluded that the new flour formulation is suitable for GFB production, with characteristics comparable with the regular bread |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017 2017-01-01T00:00:00Z 2018-01-24T08:59:22Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.19/4789 |
url |
http://hdl.handle.net/10400.19/4789 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Correia, P.M.R., Fonseca, M.M., & Guiné, R.P.F. (2017). Gluten-free bread: a case study. Journal of Advanced Agricultural Technologies, 4(4), 340-344. Obtido em http://www.joaat.com/uploadfile/2017/1226/20171226022118122.pdf 2373-423-X |
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:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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