Physical, chemical and sensorial properties of healthy and mixture breads in Portugal
This study was conducted to characterize different samples of regional bread made from mixed rye and wheat flours and healthy bread produced from a special formulation. The bread samples were evaluated in terms of their physical, chemical and sensory properties following the standard methods. The re...
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| Published in: | Journal of food measurement & characterization Vol. 8; no. 2; pp. 70 - 80 |
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| Format: | Journal Article |
| Language: | English |
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01-06-2014
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| Abstract | This study was conducted to characterize different samples of regional bread made from mixed rye and wheat flours and healthy bread produced from a special formulation. The bread samples were evaluated in terms of their physical, chemical and sensory properties following the standard methods. The regional breads showed some differences in the chemical composition:
Flor de Carregal
had the highest protein content (14.59 %) and the lowest salt content (0.40 %),
Pedregal
had the highest fibre content (0.89 %), and
Pazurara
was the richest in minerals (4.90 %). Although the sensory properties of bread samples were not statistically different,
Flor de Cabanas
obtained the highest overall acceptability among the samples (6.95 points). With respect to the healthy bread samples, slight differences were observed on their physical and sensory properties, which may attributed to their similarity in ingredient compositions. Furthermore, significant differences were observed from the fiber, carbohydrate, protein and chloride contents of healthy bread samples. In comparison with the two types of breads, it was found that they have different chemical, physical and sensory properties. Sensory analysis also showed that regional breads were more preferred by the panellists, with an average punctuation for global appreciation of 5.83 against 4.71. |
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| AbstractList | This study was conducted to characterize different samples of regional bread made from mixed rye and wheat flours and healthy bread produced from a special formulation. The bread samples were evaluated in terms of their physical, chemical and sensory properties following the standard methods. The regional breads showed some differences in the chemical composition:
Flor de Carregal
had the highest protein content (14.59 %) and the lowest salt content (0.40 %),
Pedregal
had the highest fibre content (0.89 %), and
Pazurara
was the richest in minerals (4.90 %). Although the sensory properties of bread samples were not statistically different,
Flor de Cabanas
obtained the highest overall acceptability among the samples (6.95 points). With respect to the healthy bread samples, slight differences were observed on their physical and sensory properties, which may attributed to their similarity in ingredient compositions. Furthermore, significant differences were observed from the fiber, carbohydrate, protein and chloride contents of healthy bread samples. In comparison with the two types of breads, it was found that they have different chemical, physical and sensory properties. Sensory analysis also showed that regional breads were more preferred by the panellists, with an average punctuation for global appreciation of 5.83 against 4.71. |
| Author | Rodrigues, Ângela M. D. P. Guiné, Raquel P. F. Correia, Paula M. R. |
| Author_xml | – sequence: 1 givenname: Ângela M. D. P. surname: Rodrigues fullname: Rodrigues, Ângela M. D. P. organization: Departamento de Indústrias Alimentares, ESAV, Quinta da Alagoa, Estrada de Nelas – sequence: 2 givenname: Paula M. R. surname: Correia fullname: Correia, Paula M. R. organization: Departamento de Indústrias Alimentares, ESAV, Quinta da Alagoa, Estrada de Nelas, Instituto Politécnico de Viseu, CI&DETS – sequence: 3 givenname: Raquel P. F. surname: Guiné fullname: Guiné, Raquel P. F. email: raquelguine@esav.ipv.pt organization: Departamento de Indústrias Alimentares, ESAV, Quinta da Alagoa, Estrada de Nelas, Instituto Politécnico de Viseu, CI&DETS |
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| CitedBy_id | crossref_primary_10_1016_j_ijfoodmicro_2023_110194 crossref_primary_10_1016_j_fufo_2024_100372 crossref_primary_10_1016_j_jbiosc_2019_08_009 crossref_primary_10_3390_app12178628 crossref_primary_10_1108_NFS_10_2017_0205 crossref_primary_10_1108_NFS_12_2015_0157 crossref_primary_10_1016_j_ifset_2021_102755 crossref_primary_10_1016_j_ijgfs_2021_100449 crossref_primary_10_2478_sjph_2019_0005 crossref_primary_10_1016_j_ijfoodmicro_2016_06_027 crossref_primary_10_3390_fermentation6010002 crossref_primary_10_1016_j_fm_2019_103349 crossref_primary_10_1111_ijfs_13997 crossref_primary_10_1016_j_fm_2016_05_006 crossref_primary_10_1515_opag_2020_0048 |
| Cites_doi | 10.1080/11358120809487633 10.1016/j.foodchem.2006.03.016 10.1016/j.foodchem.2004.04.007 10.1016/j.foodqual.2005.09.017 10.1016/j.jcs.2010.05.006 10.1016/j.jcs.2012.12.003 10.1016/j.jfoodeng.2007.11.014 10.1016/j.jcs.2010.11.007 10.1016/j.mayocp.2013.06.005 10.1016/S0963-9969(01)00109-0 10.1016/j.foodchem.2010.02.047 10.1016/j.foodchem.2009.02.042 10.1016/S0260-8774(02)00244-3 10.1016/S0309-1740(02)00110-9 10.1016/j.numecd.2010.09.011 10.1016/j.foodchem.2009.09.090 10.1016/j.foodchem.2005.01.032 10.1080/10942912.2010.535191 10.1016/j.lwt.2010.04.018 10.1016/B978-0-12-375083-9.00064-7 |
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| Keywords | Sensorial analysis Chemical properties Wheat Physical properties Bread Rye |
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| References | Yu, Zhou (CR9) 2005; 90 Escarnot, Agneessens, Wathelet, Paquot (CR2) 2010; 122 Léon, Rosell (CR6) 2007 Caine, Aalhus, Best, Dugan, Jeremiah (CR25) 2003; 64 CR19 Mondal, Datta (CR1) 2008; 86 Silva, Yonamine, Mitsuiki (CR29) 2003; 6 Park, António (CR31) 2006 CR15 CR12 (CR22) 2000 CR33 Amerine, Pangborn, Roessler (CR27) 1965 Aaron, Sanders (CR32) 2013; 88 Söderholm, Alfthan, Koskela, Adlercreutz, Tikkanen (CR8) 2012; 22 Jones (CR4) 2006; 5 Osella, Robutti, Sánchez, Borrás, Torre (CR24) 2008; 6 Giménez, Varela, Salvador, Ares, Fiszman, Garitta (CR16) 2007; 18 CR3 Gallagher, Gormley, Arendt (CR14) 2003; 56 Pathlrana, Shahidi (CR10) 2007; 101 Altamirano-Fortoul, Rosell (CR13) 2011; 44 Curti, Carini, Bonacini, Tribuzio, Vittadini (CR34) 2013; 57 Kim, Tsao, Yang, Cui (CR11) 2006; 95 (CR26) 1985 CR23 Cauvain, Young (CR20) 2006 Brandt, Luck, Bergamo, Whytley, Velimirov (CR30) 2005 Bonnand-Ducasse, Della Valle, Lefebvre, Saulnier (CR5) 2010; 52 Heenan, Dufour, Hamid, Harvey, Delahunty (CR17) 2009; 116 Jensen, Oestdal, Skibsted, Larsen, Thybo (CR18) 2011; 53 Scanlon, Zghal (CR21) 2001; 34 Guiné (CR28) 2013; 16 Rakha, Åman, Andersson (CR7) 2010; 119 9166_CR3 ISO 6658 (9166_CR26) 1985 CA Osella (9166_CR24) 2008; 6 WR Caine (9166_CR25) 2003; 64 RPF Guiné (9166_CR28) 2013; 16 E Gallagher (9166_CR14) 2003; 56 KJ Aaron (9166_CR32) 2013; 88 MG Scanlon (9166_CR21) 2001; 34 9166_CR23 L Yu (9166_CR9) 2005; 90 M Amerine (9166_CR27) 1965 CML Pathlrana (9166_CR10) 2007; 101 AOAC (9166_CR22) 2000 S Jensen (9166_CR18) 2011; 53 AE Léon (9166_CR6) 2007 K Brandt (9166_CR30) 2005 A Giménez (9166_CR16) 2007; 18 E Escarnot (9166_CR2) 2010; 122 E Curti (9166_CR34) 2013; 57 JA Jones (9166_CR4) 2006; 5 M Bonnand-Ducasse (9166_CR5) 2010; 52 MEMP Silva (9166_CR29) 2003; 6 S Cauvain (9166_CR20) 2006 KJ Park (9166_CR31) 2006 9166_CR33 9166_CR12 R Altamirano-Fortoul (9166_CR13) 2011; 44 9166_CR19 PP Söderholm (9166_CR8) 2012; 22 K-H Kim (9166_CR11) 2006; 95 A Mondal (9166_CR1) 2008; 86 SP Heenan (9166_CR17) 2009; 116 A Rakha (9166_CR7) 2010; 119 9166_CR15 |
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Technol. doi: 10.1016/j.lwt.2010.04.018 contributor: fullname: R Altamirano-Fortoul – ident: 9166_CR23 – volume: 101 start-page: 1151 year: 2007 ident: 9166_CR10 publication-title: Food Chem. doi: 10.1016/j.foodchem.2006.03.016 contributor: fullname: CML Pathlrana – ident: 9166_CR19 – start-page: 2200 volume-title: Official methods of analysis year: 2000 ident: 9166_CR22 contributor: fullname: AOAC – volume-title: De tales harinas, tales panes year: 2007 ident: 9166_CR6 contributor: fullname: AE Léon – volume: 122 start-page: 857 issue: 3 year: 2010 ident: 9166_CR2 publication-title: Food Chem. doi: 10.1016/j.foodchem.2010.02.047 contributor: fullname: E Escarnot – ident: 9166_CR15 – volume: 22 start-page: 575 issue: 7 year: 2012 ident: 9166_CR8 publication-title: Nutr. Metab. Cardiovasc. Dis. doi: 10.1016/j.numecd.2010.09.011 contributor: fullname: PP Söderholm – volume: 88 start-page: 987 year: 2013 ident: 9166_CR32 publication-title: Mayo Clin. Proc. doi: 10.1016/j.mayocp.2013.06.005 contributor: fullname: KJ Aaron – volume: 53 start-page: 259 issue: 2 year: 2011 ident: 9166_CR18 publication-title: J. Cereal Sci. doi: 10.1016/j.jcs.2010.11.007 contributor: fullname: S Jensen – volume: 90 start-page: 311 issue: 1–2 year: 2005 ident: 9166_CR9 publication-title: Food Chem. doi: 10.1016/j.foodchem.2004.04.007 contributor: fullname: L Yu – volume: 64 start-page: 333 year: 2003 ident: 9166_CR25 publication-title: Meat Sci. doi: 10.1016/S0309-1740(02)00110-9 contributor: fullname: WR Caine – volume-title: Sensory Analysis. Methodology. General Guidance year: 1985 ident: 9166_CR26 contributor: fullname: ISO 6658 – volume: 6 start-page: 95 issue: 2 year: 2008 ident: 9166_CR24 publication-title: Ciencia y Tecnología Alimentaria doi: 10.1080/11358120809487633 contributor: fullname: CA Osella – ident: 9166_CR33 doi: 10.1016/B978-0-12-375083-9.00064-7 – volume: 52 start-page: 200 issue: 2 year: 2010 ident: 9166_CR5 publication-title: J. Cereal Sci. doi: 10.1016/j.jcs.2010.05.006 contributor: fullname: M Bonnand-Ducasse – volume-title: Productos de panadería year: 2006 ident: 9166_CR20 contributor: fullname: S Cauvain – volume: 6 start-page: 229 year: 2003 ident: 9166_CR29 publication-title: Braz. J. Food Technol. contributor: fullname: MEMP Silva – volume: 34 start-page: 841 issue: 10 year: 2001 ident: 9166_CR21 publication-title: Food Res. Int. doi: 10.1016/S0963-9969(01)00109-0 contributor: fullname: MG Scanlon – ident: 9166_CR12 – volume: 18 start-page: 196 issue: 2 year: 2007 ident: 9166_CR16 publication-title: Food Qual. Prefer. doi: 10.1016/j.foodqual.2005.09.017 contributor: fullname: A Giménez – volume: 86 start-page: 465 issue: 4 year: 2008 ident: 9166_CR1 publication-title: J. Food Eng. doi: 10.1016/j.jfoodeng.2007.11.014 contributor: fullname: A Mondal – volume: 95 start-page: 466 issue: 3 year: 2006 ident: 9166_CR11 publication-title: Food Chem. doi: 10.1016/j.foodchem.2005.01.032 contributor: fullname: K-H Kim – volume-title: Principals of Sensory Evaluation of Food year: 1965 ident: 9166_CR27 contributor: fullname: M Amerine – volume-title: Análises de Materiais Biológicos year: 2006 ident: 9166_CR31 contributor: fullname: KJ Park – volume: 57 start-page: 325 year: 2013 ident: 9166_CR34 publication-title: Cereal Sci. doi: 10.1016/j.jcs.2012.12.003 contributor: fullname: E Curti – volume: 116 start-page: 249 issue: 1 year: 2009 ident: 9166_CR17 publication-title: Food Chem. doi: 10.1016/j.foodchem.2009.02.042 contributor: fullname: SP Heenan – volume-title: Processing of Wheat to Bread Control of Quality and Safety in Organic Production Chains. Organic HACCP, 10. Technical Leaflet year: 2005 ident: 9166_CR30 contributor: fullname: K Brandt – volume: 5 start-page: 108 year: 2006 ident: 9166_CR4 publication-title: Cereal Foods World contributor: fullname: JA Jones – volume: 56 start-page: 153 issue: 2–3 year: 2003 ident: 9166_CR14 publication-title: J. Food Eng. doi: 10.1016/S0260-8774(02)00244-3 contributor: fullname: E Gallagher – volume: 16 start-page: 180 year: 2013 ident: 9166_CR28 publication-title: Int. J. Food Prop. doi: 10.1080/10942912.2010.535191 contributor: fullname: RPF Guiné |
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| Title | Physical, chemical and sensorial properties of healthy and mixture breads in Portugal |
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