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.
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , |
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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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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1813002813347725312 |