Browsing by Author "Batista, Miguel"
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- Development and characterization of bread with apple and cinnamon.Publication . Marques, Carla; Batista, Miguel; Guiné, Raquel; Correia, PaulaThe aim of this work was to develop a new type of bread, for which several tests were performed with different kinds of ingredients: vegetables (carrots, broccoli, pumpkin), meats (sausages), lupines and salsa, fruit and juices and finally apple with cinnamon. Apart from these ingredients, the product was further tested with a natural substitute for salt and with a preservative. These assays were all performed using a basic recipe composed of flour, salt, water and yeast. However, in order to increase the nutritional composition of the bread developed so as to increase its value as recognized by a certain targeted population, a new ingredient was added to the bread, which was a natural substitute for salt called "Salt Rite". This aimed at decreasing the sodium content, which is of great importance for people with increased risk of suffering from cardiovascular diseases. To achieve this, 50% of the salt contentwas replaced by "Salt Rite". In a first phase different products were tested and after an evaluation one product was selected as the best, being this the bread with apple and cinnamon. For this product then were accessed the different characteristics at various levels: physical, chemical and sensorial. The different properties that have been evaluated include the water activity, moisture, total ash, crude fat, carbohydrates, starch, size, colour, density, texture and alveolar characterization. Regarding the chemical properties, the apple with cinnamon bread showed high contents of moisture, fibre and protein and a low sodium content. As to the physical properties, the product presented a darker colour in the crust when compared to the crumb, which is consistent with data from sensory analysis. It also showed a great elasticity, being dense and with a low alveolar percentage. With respect to sensory analysis, the characteristics analysed were generally perceived in an identical way bay all tasters, thus resulting in a somewhat uniform evaluation.
- Development and characterization of wheat breads with acorn flourPublication . Gonzaga, Marta; Batista, Miguel; Guiné, Raquel; Correia, PaulaThe 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.
- Development of a Biological BreadPublication . Mele, Susana; Batista, Miguel; Guiné, Raquel; Correia, PaulaThe 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.