Browsing by Author "Batista, Luís"
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- Avaliação da textura de pães sem glútenPublication . Guiné, Raquel; Fonseca, Mariana; Batista, Luís; Correia, PaulaNo presente trabalho foram analisadas as propriedades de textura em pães fabricados com farinhas especiais sem glúten, tendo ainda sido avaliada a reprodutibilidade dos resultados entre pães provenientes de diferentes lotes. Para tal, foram testadas duas formulações de farinha sem glúten, foram fornecidas pelas empresas GERMEN (Portugal) e CREDIN (Dinamarca), tendo ainda sido produzidas amostras de pão com farinha comum tipo 65, produzida pela empresa CEREALIS (Portugal) (amostra controlo). Para análise das características da textura recorreu-se a um texturómetro, tendo sido realizados ensaios de perfuração e compressão. Os resultados obtidos revelaram que os pães produzidos com farinhas sem glúten se apresentam menos firmes (na crosta e no miolo) e menos adesivos, quando comparados com o pão fabricado com farinha tipo 65 (com glúten). Em relação à reprodutibilidade dos resultados, foi possível observar que os testes de perfuração são preferíveis aos de compressão, e que por outro lado as amostras fabricadas com a farinha sem glúten tipo B são mais uniformes entre lotes.
- Development and Characterization of Wheat Bread with Lupin FlourPublication . Correia, Paula; Gonzaga, Marta; Batista, Luís; Beirão-Costa, Luísa; Guiné, RaquelThe purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering the rheological, physical-chemical and sensorial properties. The water absorption of wheat flour with 10% of lupin was higher than that of the normal wheat flours, and Wheat Ceres flour presented the lower value, with lower dough development time and high stability time. The breads presented low moisture but a considerable water activity. The density of bread decreased with the introduction of lupin flour. The breads were quite white, and during storage the colour parameters decreased. The lupin flour clearly increased the number of alveolus, but the total area increased significantly just for the Wheat Cerealis bread. The addition of lupin flour increased the hardness and chewiness of breads, but the elasticity did not vary significantly. Lupin bread was sensorially similar to wheat bread produced with WCerealis flour, and the main differences are the crust rugosity, colour and alveolus characteristics
- Development and Characterization of Wheat Bread with Lupin FlourPublication . Correia, Paula; Gonzaga, Marta; Batista, Luís; Beirão-Costa, Luísa; Guiné, RaquelThe purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering the rheological, physical-chemical and sensorial properties. The water absorption of wheat flour with 10% of lupin was higher than that of the normal wheat flours, and Wheat Ceres flour presented the lower value, with lower dough development time and high stability time. The breads presented low moisture but a considerable water activity. The density of bread decreased with the introduction of lupin flour. The breads were quite white, and during storage the colour parameters decreased. The lupin flour clearly increased the number of alveolus, but the total area increased significantly just for the Wheat Cerealis bread. The addition of lupin flour increased the hardness and chewiness of breads, but the elasticity did not vary significantly. Lupin bread was sensorially similar to wheat bread produced with WCerealis flour, and the main differences are the crust rugosity, colour and alveolus characteristics.
- Development and characterization of wheat breads with chestnut flourPublication . Gonzaga, Marta; Guiné, Raquel; Batista, Luís; Beirão-Costa, Luísa; Correia, PaulaA new type of bread, was prepared with wheat and chestnut flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of chestnut flour. The particle size of different fractions of chestnut flour did not influence the flour water absorption, and they presented similar protein content. The farinographic experiences showed that the water absorption of wheat flour with 10% of chestnut was similar to the wheat flours. The extensographic analysis revealed that 45 minutes is the optimum fermentation time, with higher resistance to extension. The addition of chestnut flour increased the dough stability. The optimized product was characterized considering the rheological, physical-chemical and sensorial properties. The breads presented low moisture but a considerable water activity. Bread density decreased and their dimensions increase. The breads were quite white, and during storage the color parameters changes differently. The chestnut flour clearly increased the number of alveolus, but the total area was similar to the wheat breads. The elasticity of breads did not vary significantly, but increase after the third day of storage. The addition of chestnut flour influenced significantly the appearance of bread, and this bread was sweeter and presented a higher score in the global appreciation.