Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage
Autor(a) principal: | |
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Data de Publicação: | 2016 |
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/1822/41894 |
Resumo: | Besides water, maize and rye flour are the main constituents of broa a unique sourdough bread, manufactured following traditional protocols at the farm level in Portugal. Mother-dough, i.e., a piece of leavened dough kept aside from batch to batch under refrigeration conditions, constitutes the only starter culture used throughout breadmaking. Maize and rye flour, as well as mother-dough, were accordingly assayed for their microbiological profiles throughout storage time, to characterize the evolution in viability of the adventitious microorganisms: total viable counts, as well as viable yeasts, molds, gram-negative rods, gram-positive rods (endospore-forming and nonsporing) and gram-positive cocci (catalase+ and catalase). In general, all microbial groups exhibited an outstanding resistance to storage, so use of mother-dough appears technologically effective in this form of breadmaking, and an appropriate storage of flour does not convey any important changes to their microbiological profile. |
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Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storageScience & TechnologyBesides water, maize and rye flour are the main constituents of broa a unique sourdough bread, manufactured following traditional protocols at the farm level in Portugal. Mother-dough, i.e., a piece of leavened dough kept aside from batch to batch under refrigeration conditions, constitutes the only starter culture used throughout breadmaking. Maize and rye flour, as well as mother-dough, were accordingly assayed for their microbiological profiles throughout storage time, to characterize the evolution in viability of the adventitious microorganisms: total viable counts, as well as viable yeasts, molds, gram-negative rods, gram-positive rods (endospore-forming and nonsporing) and gram-positive cocci (catalase+ and catalase). In general, all microbial groups exhibited an outstanding resistance to storage, so use of mother-dough appears technologically effective in this form of breadmaking, and an appropriate storage of flour does not convey any important changes to their microbiological profile.Several members of the Regional Directorate of Agriculture of Entre-Douro-e-Minho (DRAEDM, Portugal) and several local farmers are hereby gratefully acknowledged for their cooperation, on a volunteer basis, in supplying samples for analysis. Financial support for author J. M. R. was provided by a Ph.D. fellowship within the program PRAXIS XXI – ref. PRAXIS XXI/BD/16060/98, administered by Fundação para a Ciência e a Tecnologia (Portugal) and supervised by author F. X. M. Partial financial support was received within program PAMAF – IED, through research grant “Pão de milho: caracterização do processo tradicional de produção e melhoramento tecnológico” – ref. PAMAF 1022, administered by Ministério da Agricultura, Desenvolvimento Rural e Pescas (Portugal) and coordinated by author F. X. M.WileyUniversidade do MinhoRocha, João Miguel FerreiraMalcata, F. Xavier2016-062016-06-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/41894engRocha, J.; Malcata, F. Xavier, Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage. Journal of Food Quality, 39(3), 218-233, 20160146-94281745-455710.1111/jfq.12183http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4557info: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:RCAAP2023-07-21T12:00:02Zoai:repositorium.sdum.uminho.pt:1822/41894Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:49:51.943094Repositório 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 |
Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage |
title |
Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage |
spellingShingle |
Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage Rocha, João Miguel Ferreira Science & Technology |
title_short |
Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage |
title_full |
Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage |
title_fullStr |
Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage |
title_full_unstemmed |
Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage |
title_sort |
Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage |
author |
Rocha, João Miguel Ferreira |
author_facet |
Rocha, João Miguel Ferreira Malcata, F. Xavier |
author_role |
author |
author2 |
Malcata, F. Xavier |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Rocha, João Miguel Ferreira Malcata, F. Xavier |
dc.subject.por.fl_str_mv |
Science & Technology |
topic |
Science & Technology |
description |
Besides water, maize and rye flour are the main constituents of broa a unique sourdough bread, manufactured following traditional protocols at the farm level in Portugal. Mother-dough, i.e., a piece of leavened dough kept aside from batch to batch under refrigeration conditions, constitutes the only starter culture used throughout breadmaking. Maize and rye flour, as well as mother-dough, were accordingly assayed for their microbiological profiles throughout storage time, to characterize the evolution in viability of the adventitious microorganisms: total viable counts, as well as viable yeasts, molds, gram-negative rods, gram-positive rods (endospore-forming and nonsporing) and gram-positive cocci (catalase+ and catalase). In general, all microbial groups exhibited an outstanding resistance to storage, so use of mother-dough appears technologically effective in this form of breadmaking, and an appropriate storage of flour does not convey any important changes to their microbiological profile. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-06 2016-06-01T00:00:00Z |
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/1822/41894 |
url |
http://hdl.handle.net/1822/41894 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Rocha, J.; Malcata, F. Xavier, Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage. Journal of Food Quality, 39(3), 218-233, 2016 0146-9428 1745-4557 10.1111/jfq.12183 http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4557 |
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 |
Wiley |
publisher.none.fl_str_mv |
Wiley |
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) |
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 |
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