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Advisor(s)
Abstract(s)
This study was conducted to characterize dif-
ferent 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 con-
tent (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 differ-
ences were observed from the fiber, carbohydrate, protein
and chloride contents of healthy bread samples. In com-
parison 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 punctu-
ation for global appreciation of 5.83 against 4.71.
Description
Keywords
Bread Wheat Rye Chemical composition Physical properties Texture
Citation
Rodrigues AMDP, Correia PMR, Guiné RPF. (2014) Physical, chemical and sensorial properties of healthy and mixture breads in Portugal. Journal of Food Measurement and Characterization, 8, 70-80.