Wheat bread with dairy products - Technology, nutritional and sensory properties

Detalhes bibliográficos
Autor(a) principal: Graça, Carla
Data de Publicação: 2019
Outros Autores: Raymundo, Anabela, Sousa, Isabel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/18479
Resumo: Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and minerals
id RCAP_32b09d2da9ca9f4e11682ae0d3c3218e
oai_identifier_str oai:www.repository.utl.pt:10400.5/18479
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Wheat bread with dairy products - Technology, nutritional and sensory propertiesdairy productsgluten networkrheologynutrition profilewheat breadFeatured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority for the consumers, the development of healthy foods enriched with functional ingredients increased substantially. Dairy products represent an alternative for new products and can be used to enhance the functional and nutritional value of bakery products. The addition of yoghurt and curd cheese to wheat bread was studied, and the impact on the dough rheology, microstructure, bread quality, and sensory properties were evaluated. Dairy product additions from 10 to 50 g and higher levels up to 70 g of yoghurt and 83 g of curd cheese were tested. Replacements were performed on wheat flour basis and water absorption. It was observed that the yoghurt additions had a positive impact on the rheology characteristics of the dough. For curd cheese additions, the best dough evaluated on extension was the 30 g of wheat flour formulation. In both cases, the microstructure analysis supported the results obtained for doughs and breads. These breads showed a significant improvement on nutrition profile, which is important to balance the daily diet in terms of major and trace minerals and is important for health-enhancing and maintenance. Good sensorial acceptability for breads with 50 g of yoghurt and 30 g of curd cheese was obtainedMDPIRepositório da Universidade de LisboaGraça, CarlaRaymundo, AnabelaSousa, Isabel2019-10-24T12:46:59Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/18479engAppl. Sci. 2019, 9, 410110.3390/app9194101info: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:RCAAP2023-03-06T14:48:04Zoai:www.repository.utl.pt:10400.5/18479Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:03:31.076609Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Wheat bread with dairy products - Technology, nutritional and sensory properties
title Wheat bread with dairy products - Technology, nutritional and sensory properties
spellingShingle Wheat bread with dairy products - Technology, nutritional and sensory properties
Graça, Carla
dairy products
gluten network
rheology
nutrition profile
wheat bread
title_short Wheat bread with dairy products - Technology, nutritional and sensory properties
title_full Wheat bread with dairy products - Technology, nutritional and sensory properties
title_fullStr Wheat bread with dairy products - Technology, nutritional and sensory properties
title_full_unstemmed Wheat bread with dairy products - Technology, nutritional and sensory properties
title_sort Wheat bread with dairy products - Technology, nutritional and sensory properties
author Graça, Carla
author_facet Graça, Carla
Raymundo, Anabela
Sousa, Isabel
author_role author
author2 Raymundo, Anabela
Sousa, Isabel
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Graça, Carla
Raymundo, Anabela
Sousa, Isabel
dc.subject.por.fl_str_mv dairy products
gluten network
rheology
nutrition profile
wheat bread
topic dairy products
gluten network
rheology
nutrition profile
wheat bread
description Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and minerals
publishDate 2019
dc.date.none.fl_str_mv 2019-10-24T12:46:59Z
2019
2019-01-01T00:00:00Z
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/10400.5/18479
url http://hdl.handle.net/10400.5/18479
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Appl. Sci. 2019, 9, 4101
10.3390/app9194101
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 MDPI
publisher.none.fl_str_mv MDPI
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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799131126043770880

Registros relacionados