Wheat bread with dairy products - Technology, nutritional and sensory properties
Autor(a) principal: | |
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Data de Publicação: | 2019 |
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/10400.5/18479 |
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 |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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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 |
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1817554322556190720 |