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Advisor(s)
Abstract(s)
The 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.
Description
Keywords
Wheat Accorn Flour Bread Rheological properties Physicochemical properties Sensory analysis
Citation
Gonzaga M, Batista M, Guiné RPF, Correia P. (2015) Development and characterization of wheat breads with acorn flour, in Proceedings of ICEUBI2015 – International Conference of Engineering: Engineering for Society, Covilhã, 9 pp