Publication
Gluten-free bread: a case study
| dc.contributor.author | Correia, Paula | |
| dc.contributor.author | Fonseca, Mariana | |
| dc.contributor.author | Guiné, Raquel | |
| dc.date.accessioned | 2018-01-24T08:59:22Z | |
| dc.date.available | 2018-01-24T08:59:22Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | Physicochemical and sensorial characteristics of a possible commercial gluten-free bread (GFB) made with a new gluten-free flour were studied, as compared to a regular wheat bread, which was also analysed as Control sample. Results show that GFB presented high values of moisture and water activity, 36.56% and 0.96. This bread presented high density (0.38 g/ cm3) comparing to regular bread (0.25 g/ cm3), being these results reinforced by image analysis of alveoli. GFB was whiter, with less color intensity, meaning that a* and b* color parameters were lower than control, which was confirmed by sensorial evaluation results. GFB was soft and easily chewable (75.0 N and 70.0 N, respectively for hardness and chewiness), which, once again, was corroborated by the sensorial results. The overall assessment done by the consumer panellist to GFB was 4.1 (on a scale from 1 to 10), while the control bread presented 5.5. It could be concluded that the new flour formulation is suitable for GFB production, with characteristics comparable with the regular bread | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Correia, P.M.R., Fonseca, M.M., & Guiné, R.P.F. (2017). Gluten-free bread: a case study. Journal of Advanced Agricultural Technologies, 4(4), 340-344. Obtido em http://www.joaat.com/uploadfile/2017/1226/20171226022118122.pdf | pt_PT |
| dc.identifier.issn | 2373-423-X | |
| dc.identifier.uri | http://hdl.handle.net/10400.19/4789 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.relation.publisherversion | http://www.joaat.com/uploadfile/2017/1226/20171226022118122.pdf | pt_PT |
| dc.subject | Wheat | pt_PT |
| dc.subject | Gluten-free | pt_PT |
| dc.subject | Sensorial properties | pt_PT |
| dc.subject | Physicochemical characteristics | pt_PT |
| dc.title | Gluten-free bread: a case study | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 344 | pt_PT |
| oaire.citation.issue | 4 | pt_PT |
| oaire.citation.startPage | 340 | pt_PT |
| oaire.citation.title | Journal of Advanced Agricultural Technologies | pt_PT |
| oaire.citation.volume | 4 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |