Utilize este identificador para referenciar este registo:
|Título:||Development and characterization of wheat breads with acorn ﬂour|
|Citação:||Gonzaga M, Batista M, Guiné RPF, Correia P. (2015) Development and characterization of wheat breads with acorn ﬂour, in Proceedings of ICEUBI2015 – International Conference of Engineering: Engineering for Society, Covilhã, 9 pp|
|Resumo:||The use of wheat and acorn ﬂours in the production of breads was studied, in order to develop an innovative food product with good textural and sensorial characteristics. Flours and breads were characterized considering the functional, the physical-chemical and sensorial properties, respectively. The water absorptions were similar (57.5%-60.0%), achieving all the doughs the 500 BU, with a shorter dough development time for doughs whit acorn, and they also presented a high stability time (>30 minutes). The energy, the resistance to extension and the extensibility of doughs increased with the addition of acorn ﬂour and with the proving time. The breads presented low moisture but a considerable water activity (0.93-0.97). The density of bread decreased with the introduction of acorn ﬂour, which was also corroborated by sensorial and alveolar analysis (higher alveolar number and total area, with large alveolus). Acorn breads were darker, dimming along the storage. Acorn ﬂours increased the hardness and decreased the cohesiveness of wheat breads, with no signiﬁcant variation in elasticity. The global sensorial appreciation of breads had similar scores. The crust and crumb colour were more intense for acorn bread, presenting a low uniformity and little alveolus, and it was scratchier than 100% wheat breads.|
|Aparece nas colecções:||ESAV - DIA - Documentos de congressos (comunicações, posters, actas)|
Ficheiros deste registo:
|2015_Covilha_ICEUBI_Ata_Paula_Pao Bolota.pdf||306,93 kB||Adobe PDF||Ver/Abrir|
Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.