Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads.

Detalhes bibliográficos
Autor(a) principal: Santos, Janaína Gomes dos
Data de Publicação: 2023
Outros Autores: Ávila, Poliana Martins de, Gomes, Raphael Antônio Borges, Monteiro, Reginaldo de Souza, Vieira, Silvia Mendonça, Pereira, Patrícia Aparecida Pimenta
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFOP
Texto Completo: http://www.repositorio.ufop.br/jspui/handle/123456789/17686
https://doi.org/10.15406/mojfpt.2023.11.00272
Resumo: The objective of this study was to investigate the combined effects of different types of wheat flour (whole or white) with natural yogurt, pineapple juice, and beer wort for sourdough production to improve the technological characteristics of milk breads. Seven milk breads were prepared with varying yeast fermentation and sourdough types (produced with different types of wheat flour and substrates). A physical analysis (oven jump, bread shape, crust thickness, expansion coefficient, and images of the slices), proximal composition examination (moisture, carbohydrates, proteins, lipids, and ash), and acceptability and purchase intent evaluation were then performed. The results showed that the factors under study influenced the technological characteristics of the milk breads, and that the sourdough consisting of whole wheat flour and yogurt was less acceptable. However, sourdough prepared using white wheat flour and beer wort was the most effective, being a promising alternative in the elaboration of milk breads.
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spelling Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads.FermentationSourdoughBaker’s yeastWheat flourThe objective of this study was to investigate the combined effects of different types of wheat flour (whole or white) with natural yogurt, pineapple juice, and beer wort for sourdough production to improve the technological characteristics of milk breads. Seven milk breads were prepared with varying yeast fermentation and sourdough types (produced with different types of wheat flour and substrates). A physical analysis (oven jump, bread shape, crust thickness, expansion coefficient, and images of the slices), proximal composition examination (moisture, carbohydrates, proteins, lipids, and ash), and acceptability and purchase intent evaluation were then performed. The results showed that the factors under study influenced the technological characteristics of the milk breads, and that the sourdough consisting of whole wheat flour and yogurt was less acceptable. However, sourdough prepared using white wheat flour and beer wort was the most effective, being a promising alternative in the elaboration of milk breads.2023-10-30T19:23:51Z2023-10-30T19:23:51Z2023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfSANTOS, J. G. dos. et al. Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads. Food Processing & Technology, v. 11, n. 1, p. 9-14, jan. 2023. Disponível em: <https://medcraveonline.com/MOJFPT/use-of-natural-yogurt-pineapple-juice-and-beer-wort-as-starter-cultures-in-sourdough-combined-with-white-and-whole-wheat-flours-to-improve-the-technological-characteristics-of-milk-breads.html> Acesso em: 01 ago. 2023.2381-182Xhttp://www.repositorio.ufop.br/jspui/handle/123456789/17686https://doi.org/10.15406/mojfpt.2023.11.00272This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and build upon your work non-commercially. Fonte: PDF do artigo.info:eu-repo/semantics/openAccessSantos, Janaína Gomes dosÁvila, Poliana Martins deGomes, Raphael Antônio BorgesMonteiro, Reginaldo de SouzaVieira, Silvia MendonçaPereira, Patrícia Aparecida Pimentaengreponame:Repositório Institucional da UFOPinstname:Universidade Federal de Ouro Preto (UFOP)instacron:UFOP2023-10-30T19:24:00Zoai:repositorio.ufop.br:123456789/17686Repositório InstitucionalPUBhttp://www.repositorio.ufop.br/oai/requestrepositorio@ufop.edu.bropendoar:32332023-10-30T19:24Repositório Institucional da UFOP - Universidade Federal de Ouro Preto (UFOP)false
dc.title.none.fl_str_mv Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads.
title Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads.
spellingShingle Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads.
Santos, Janaína Gomes dos
Fermentation
Sourdough
Baker’s yeast
Wheat flour
title_short Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads.
title_full Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads.
title_fullStr Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads.
title_full_unstemmed Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads.
title_sort Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads.
author Santos, Janaína Gomes dos
author_facet Santos, Janaína Gomes dos
Ávila, Poliana Martins de
Gomes, Raphael Antônio Borges
Monteiro, Reginaldo de Souza
Vieira, Silvia Mendonça
Pereira, Patrícia Aparecida Pimenta
author_role author
author2 Ávila, Poliana Martins de
Gomes, Raphael Antônio Borges
Monteiro, Reginaldo de Souza
Vieira, Silvia Mendonça
Pereira, Patrícia Aparecida Pimenta
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Santos, Janaína Gomes dos
Ávila, Poliana Martins de
Gomes, Raphael Antônio Borges
Monteiro, Reginaldo de Souza
Vieira, Silvia Mendonça
Pereira, Patrícia Aparecida Pimenta
dc.subject.por.fl_str_mv Fermentation
Sourdough
Baker’s yeast
Wheat flour
topic Fermentation
Sourdough
Baker’s yeast
Wheat flour
description The objective of this study was to investigate the combined effects of different types of wheat flour (whole or white) with natural yogurt, pineapple juice, and beer wort for sourdough production to improve the technological characteristics of milk breads. Seven milk breads were prepared with varying yeast fermentation and sourdough types (produced with different types of wheat flour and substrates). A physical analysis (oven jump, bread shape, crust thickness, expansion coefficient, and images of the slices), proximal composition examination (moisture, carbohydrates, proteins, lipids, and ash), and acceptability and purchase intent evaluation were then performed. The results showed that the factors under study influenced the technological characteristics of the milk breads, and that the sourdough consisting of whole wheat flour and yogurt was less acceptable. However, sourdough prepared using white wheat flour and beer wort was the most effective, being a promising alternative in the elaboration of milk breads.
publishDate 2023
dc.date.none.fl_str_mv 2023-10-30T19:23:51Z
2023-10-30T19:23:51Z
2023
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 SANTOS, J. G. dos. et al. Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads. Food Processing & Technology, v. 11, n. 1, p. 9-14, jan. 2023. Disponível em: <https://medcraveonline.com/MOJFPT/use-of-natural-yogurt-pineapple-juice-and-beer-wort-as-starter-cultures-in-sourdough-combined-with-white-and-whole-wheat-flours-to-improve-the-technological-characteristics-of-milk-breads.html> Acesso em: 01 ago. 2023.
2381-182X
http://www.repositorio.ufop.br/jspui/handle/123456789/17686
https://doi.org/10.15406/mojfpt.2023.11.00272
identifier_str_mv SANTOS, J. G. dos. et al. Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads. Food Processing & Technology, v. 11, n. 1, p. 9-14, jan. 2023. Disponível em: <https://medcraveonline.com/MOJFPT/use-of-natural-yogurt-pineapple-juice-and-beer-wort-as-starter-cultures-in-sourdough-combined-with-white-and-whole-wheat-flours-to-improve-the-technological-characteristics-of-milk-breads.html> Acesso em: 01 ago. 2023.
2381-182X
url http://www.repositorio.ufop.br/jspui/handle/123456789/17686
https://doi.org/10.15406/mojfpt.2023.11.00272
dc.language.iso.fl_str_mv eng
language eng
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 Institucional da UFOP
instname:Universidade Federal de Ouro Preto (UFOP)
instacron:UFOP
instname_str Universidade Federal de Ouro Preto (UFOP)
instacron_str UFOP
institution UFOP
reponame_str Repositório Institucional da UFOP
collection Repositório Institucional da UFOP
repository.name.fl_str_mv Repositório Institucional da UFOP - Universidade Federal de Ouro Preto (UFOP)
repository.mail.fl_str_mv repositorio@ufop.edu.br
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