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Whey-Bread, an Improved Food Product: Evaluation of Textural Characteristics

2020Journal article Open access
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dc.contributor.authorGuiné, Raquel
dc.contributor.authorSantos, Carina
dc.contributor.authorRocha, Celeste
dc.contributor.authorMarques, Christelle
dc.contributor.authorRodrigues, Claudia
dc.contributor.authorManita, Filipa
dc.contributor.authorSousa, Filipe
dc.contributor.authorFélix, Márcia
dc.contributor.authorSilva, Sílvia
dc.contributor.authorRodrigues, Susana
dc.date.accessioned2020-01-02T09:19:12Z
dc.date.available2020-01-02T09:19:12Z
dc.date.issued2020
dc.description.abstractThe diversity in bread all around the world is enormous and enriched breads are a trend to follow in the next years. The aim of this work was to develop new breads incorporating whey residue, and the final products were analysed for their textural properties, as compared with a basic wheat bread. For measurement of texture two types of teste were used (compression and puncture). The results showed that the whey residue could be used to produce bread with good textural properties, particularly for an improved recipe. The improved whey bread showed good textural characteristics, which remained practically unchanged after 24 h, being this true for the properties evaluated through the compression test (hardness, chewiness, resilience, cohesiveness, springiness) and through the puncture test (external firmness, inner firmness, stickiness, adhesiveness). Finally, very strong correlations were found between cohesiveness and resilience and between adhesiveness and stickiness.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné RPF, Santos C, Rocha C, Marques C, Rodrigues C, Manita F, Sousa F, Félix M, Silva S, Rodrigues S. (2020) Whey-Bread, an Improved Food Product: Evaluation of Textural Characteristics, Journal of Culinary Science & Technology, 18(1), 40-53pt_PT
dc.identifier.doi10.1080/15428052.2018.1502112pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/6081
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectcompression testpt_PT
dc.subjectpuncture testpt_PT
dc.subjectresidue valorisationpt_PT
dc.subjecttextural propertiespt_PT
dc.titleWhey-Bread, an Improved Food Product: Evaluation of Textural Characteristicspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage53pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage40pt_PT
oaire.citation.titleJournal of Culinary Science & Technologypt_PT
oaire.citation.volume18pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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