Guiné, RaquelSantos, CarinaRocha, CelesteMarques, ChristelleRodrigues, CláudiaManita, FilipaSousa, FilipeSilva, SílviaRodrigues, Susana2018-05-242018-05-242018-05Guiné, R.P..F, Santos, C., Rocha, C., Marques, C., Rodrigues, C., Manita, F., ... & Rodrigues, S.. (2018, May). Evaluation of Textural Characteristics of Different Types of Bread. In Abstract Book of FOODBALT 2018 (p. 19). 12th Baltic Conference on Food Science and Technology, Kaunas, Lithuania.http://hdl.handle.net/10400.19/4934Bread is a staple food considered of major nutritional importance for being a source of carbohydrates, proteins, dietary fibre, vitamins, micronutrients and antioxidants. The diversity in bread all around the world is enormous and enriched breads are a trend to follow in the next years. The cheese making industry generates huge amounts of liquid residues which can be used to improve the nutritional quality of foods and at the same time reducing the environmental impact. Hence, 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 the assessment of the textural characteristics two types of essay were performed, compression and puncture tests. 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. Acknowledgments: This study was supported by Instituto Politécnico de Viseu/CI&DETS through project PROJ/CI&DETS/CGD/0007 and FCT - Fundação para a Ciência e Tecnologia, I.P., under the project UID/Multi/04016/2016. The authors thank the company who provided the whey residue: Casa da Ínsua, Viseu, Portugal.engCompression testPuncture testResidue valorizationTextural propertiesconference object