Comparison of different bread types: chemical and physical parameters

Detalhes bibliográficos
Autor(a) principal: Carocho, Márcio
Data de Publicação: 2018
Outros Autores: Morales, Patricia, Ciudad-Mulero, María, Fernández-Ruiz, Virginia, Ferreira, Elisabete, Heleno, Sandrina A., Rodrigues, Paula, Barros, Lillian, Ferreira, Isabel C.F.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/22306
Resumo: In this work, the chemical and physical profile of 5 different bread types (Multicereal bread, Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, namely the nutritional profile, individual fatty acids and soluble sugars through GC-FID and HPLC-RI, respectively, as well as the mineral profile, including micro and macroelements. Furthermore, a texture profile analysis was carried out in addition to the measurement of the crust colour. Each bread type showed a distinct profile, with Wholemeal and Bavaria having the lowest calories, and Oat the highest. Multicereal showed the highest amount of unsaturated fatty acids, while Wholemeal and Rye scored the least sodium amounts. The hardest bread was Rye and the easiest to chew were Oat and Bavaria breads. The latter was also the one with the darkest crumb of all the analysed breads. This work shows that bread can be baked to meet the needs and particularities of various kinds of diets.
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spelling Comparison of different bread types: chemical and physical parametersBreadChemical compositionMineral analysisNutritional profileTextureIn this work, the chemical and physical profile of 5 different bread types (Multicereal bread, Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, namely the nutritional profile, individual fatty acids and soluble sugars through GC-FID and HPLC-RI, respectively, as well as the mineral profile, including micro and macroelements. Furthermore, a texture profile analysis was carried out in addition to the measurement of the crust colour. Each bread type showed a distinct profile, with Wholemeal and Bavaria having the lowest calories, and Oat the highest. Multicereal showed the highest amount of unsaturated fatty acids, while Wholemeal and Rye scored the least sodium amounts. The hardest bread was Rye and the easiest to chew were Oat and Bavaria breads. The latter was also the one with the darkest crumb of all the analysed breads. This work shows that bread can be baked to meet the needs and particularities of various kinds of diets.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER, under Program PT2020 for financial support to CIMO (UID/AGR/00690/2019). This work was funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project Mobilizador ValorNatural®, and funded by ALIMNOVA research group (UCM 252/2017). The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P. L. Barros and S. Heleno thank the National funding by FCT, P.I., through the institutional scientific employment and individual program-contract, respectively. M. Carocho thanks ValorNatural® project for his contract. The authors also thank M. Ferreira & Filhas (Pão de Gimonde) for providing the bread samples used in this work.Biblioteca Digital do IPBCarocho, MárcioMorales, PatriciaCiudad-Mulero, MaríaFernández-Ruiz, VirginiaFerreira, ElisabeteHeleno, Sandrina A.Rodrigues, PaulaBarros, LillianFerreira, Isabel C.F.R.2018-01-19T10:00:00Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/22306engCarocho, Márcio; Morales, Patricia; Ciudad-Mulero, María; Fernández-Ruiz, Virginia; Ferreira, Elisabete; Heleno, Sandrina; Rodrigues, Paula; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Comparison of different bread types: Chemical and physical parameters. Food Chemistry. ISSN 0308-8146. 310, p. 1-80308-814610.1016/j.foodchem.2019.125954info: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:RCAAP2023-11-21T10:50:01Zoai:bibliotecadigital.ipb.pt:10198/22306Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:13:33.396056Repositório 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 Comparison of different bread types: chemical and physical parameters
title Comparison of different bread types: chemical and physical parameters
spellingShingle Comparison of different bread types: chemical and physical parameters
Carocho, Márcio
Bread
Chemical composition
Mineral analysis
Nutritional profile
Texture
title_short Comparison of different bread types: chemical and physical parameters
title_full Comparison of different bread types: chemical and physical parameters
title_fullStr Comparison of different bread types: chemical and physical parameters
title_full_unstemmed Comparison of different bread types: chemical and physical parameters
title_sort Comparison of different bread types: chemical and physical parameters
author Carocho, Márcio
author_facet Carocho, Márcio
Morales, Patricia
Ciudad-Mulero, María
Fernández-Ruiz, Virginia
Ferreira, Elisabete
Heleno, Sandrina A.
Rodrigues, Paula
Barros, Lillian
Ferreira, Isabel C.F.R.
author_role author
author2 Morales, Patricia
Ciudad-Mulero, María
Fernández-Ruiz, Virginia
Ferreira, Elisabete
Heleno, Sandrina A.
Rodrigues, Paula
Barros, Lillian
Ferreira, Isabel C.F.R.
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Carocho, Márcio
Morales, Patricia
Ciudad-Mulero, María
Fernández-Ruiz, Virginia
Ferreira, Elisabete
Heleno, Sandrina A.
Rodrigues, Paula
Barros, Lillian
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Bread
Chemical composition
Mineral analysis
Nutritional profile
Texture
topic Bread
Chemical composition
Mineral analysis
Nutritional profile
Texture
description In this work, the chemical and physical profile of 5 different bread types (Multicereal bread, Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, namely the nutritional profile, individual fatty acids and soluble sugars through GC-FID and HPLC-RI, respectively, as well as the mineral profile, including micro and macroelements. Furthermore, a texture profile analysis was carried out in addition to the measurement of the crust colour. Each bread type showed a distinct profile, with Wholemeal and Bavaria having the lowest calories, and Oat the highest. Multicereal showed the highest amount of unsaturated fatty acids, while Wholemeal and Rye scored the least sodium amounts. The hardest bread was Rye and the easiest to chew were Oat and Bavaria breads. The latter was also the one with the darkest crumb of all the analysed breads. This work shows that bread can be baked to meet the needs and particularities of various kinds of diets.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2020
2020-01-01T00:00:00Z
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/10198/22306
url http://hdl.handle.net/10198/22306
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Carocho, Márcio; Morales, Patricia; Ciudad-Mulero, María; Fernández-Ruiz, Virginia; Ferreira, Elisabete; Heleno, Sandrina; Rodrigues, Paula; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Comparison of different bread types: Chemical and physical parameters. Food Chemistry. ISSN 0308-8146. 310, p. 1-8
0308-8146
10.1016/j.foodchem.2019.125954
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
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
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