Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/1781
Título: Development of a Biological Bread
Autor: Mele, Susana
Batista, Miguel
Guiné, Raquel
Correia, Paula
Palavras-chave: Biological bread
physic-chemical properties
sensorial analysis
Data: 2013
Citação: Mele S, Batista M, Guiné RPF, Correia PR. (2013) Development of a Biological Bread. Proceedings of the VII Congreso Ibérico de Agroingeniería y Ciencias Hortícolas, Madrid, Espanha, Ref. C0049, 6pp.
Resumo: The objective of this work was to develop a wheat biological bread with good textural and sensorial characteristics, using biological ingredients, such as usual and certified biological yeasts and biological salt varying the added amounts to the dough. Several experiences were also done to find the most appropriate processing stages until establishing the best operation conditions. The optimized product was characterised considering the chemical and physical properties. This bread presented similar chemical characteristics to other wheat breads, with similar energetic value (232.8 Kcal/100g). The L colour parameter is high both in crust and loaf, with predominance of red and yellow colorations. It showed high elasticity and high alveoli percentage (about 25%). The global sensorial appreciation was 6.2 in a maximum scale of 10.
Peer review: yes
URI: http://hdl.handle.net/10400.19/1781
Aparece nas colecções:ESAV - DIA - Documentos de congressos (comunicações, posters, actas)

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