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Authors
Advisor(s)
Abstract(s)
The aim of this study was to characterise the most typical flour mixture bread (wheat
flour and rye flour) produced in the Portuguese region of Viseu and evaluate if there are relevant
differences between the samples tested. Nine samples from local producers were analysed
considering the morphology, physicochemical (density, alveolus percentage, texture, colour and water
activity) and sensorial properties. The form and dimensions of all breads were determined, as well as
proximate composition and total salt content.
The forms of the breads were different, some round and others long. Nutritionally this type of bread
turned out to be a food with high nutritional value, high percentage of ash (2.8-4.9%) and low values of
fat, with a high range of salt content (0.4-1.4%). The physical properties were quite different between
samples, although some of them are not perceptible by the consumer. This was the case of bread
density whose results were 0.25-0.56 and the sensorial panel, constituted by a panel of 40 untrained
tasters aged 7 to 63 years, did not find any difference. The traditional breads presented overall
appreciation between 4.8 and 6.8, related with different colour and elasticity parameters.
Description
Keywords
bread density colur texture salt sensorial analysis
Pedagogical Context
Citation
Rodrigues A, Guiné R, Correia P. (2012) Physicochemical and sensorial characterization of Portuguese bread from Viseu region. Livro de Resumos e CD de Proceedings do 6th Central European congress on Food - CEFood, p. 1365-1370.