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Physicochemical characterization of a traditional portuguese bread (pão transmontano) towards its future certification – preliminary results
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Orientador(es)
Resumo(s)
The Trás-os-Montes region, Northeast of Portugal, is a region rich in traditions and typical products with
different flavors, being the bread one of the most appreciated products. Its importance derives not only
from the direct consumption, but also of its inclusion as an ingredient in different products of which it stand
out the sausages so famous in the region. In this regard the preservation of knowledge, genuineness and
authenticity associated with the production of bread in Trás-os-Montes region according to traditional
processes, is one of the most important and current aspects so as not to miss this accumulated knowledge
over generations.
In the present work two breads from Vale de Nogueira and Bragança were physicochemical characterized in
order to collect data for Pão Transmontano future certification. Results regarding dimensions, colour, water
activity, pH, moisture, ash, salt, fat, protein and total dietary fibre contents are presented and discussed,
being both breads compared with the "common" wheat bread. The mean composition of this bread is
described on the Food Composition Table that is a national reference paper for the composition of food
products and is regularly updated by “Instituto Ricardo Jorge”, a well-known Portuguese institution.
The breads of Vale de Nogueira and Bragança showed lower fat and protein contents than the "common"
wheat bread. In terms of the colour coordinates for the crust and crumbs, both breads presented similar
values in relation to L*, a*, b*, chroma or saturation (C*) and hue angle (h*), indicating that the major
differences are found in their nutritional composition instead format and colour.
Descrição
Palavras-chave
Bread Physicochemical properties Northeast of Portugal
Contexto Educativo
Citação
Magalhães, A.; Pereira, Ermelinda; Pawlak, C.; Malheiro, R.; Ferreira, F.; Pereira, J.A.; Ramalhosa, E. (2015). Physicochemical characterization of a traditional portuguese bread (pão transmontano) towards its future certification – preliminary results. In 29th EFFoST Conference - Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society. Atenas. p. 1980-1983. ISBN 978-618-82196-1-8
Editora
National Technical University of Athens, School of Chemical Engineering