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Advisor(s)
Abstract(s)
The 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.
Description
Keywords
Biological bread physic-chemical properties sensorial analysis colour texture
Pedagogical Context
Citation
Mele S, Batista M, Guiné RPF, Correia PR. (2013) Development of a Biological Bread. Proceedings of the VII Congreso Ibérico de Agroingeniería y Ciencias Hortícolas, Madrid, Espanha, Ref. C0049, 6pp.