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Physicochemical characterization of a traditional portuguese bread (pão transmontano) towards its future certification – preliminary results

2015Comunicação em conferência Acesso aberto
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dc.contributor.authorMagalhães, Agostinho
dc.contributor.authorPereira, Ermelinda
dc.contributor.authorPawlak, Chalissa
dc.contributor.authorMalheiro, Ricardo
dc.contributor.authorFerreira, Elisabete
dc.contributor.authorPereira, J.A.
dc.contributor.authorRamalhosa, Elsa
dc.date.accessioned2017-03-09T11:52:41Z
dc.date.available2017-03-09T11:52:41Z
dc.date.issued2015
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMagalhães, 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 978-618-82196-1-8pt_PT
dc.identifier.isbn978-618-82196-1-8
dc.identifier.urihttp://hdl.handle.net/10198/14114
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherNational Technical University of Athens, School of Chemical Engineeringpt_PT
dc.relationTRADEIT: Traditional Food: Entrepreneurship, Innovation and Technology Transfer.
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBreadpt_PT
dc.subjectPhysicochemical propertiespt_PT
dc.subjectNortheast of Portugalpt_PT
dc.titlePhysicochemical characterization of a traditional portuguese bread (pão transmontano) towards its future certification – preliminary resultspt_PT
dc.typeconference paper
dspace.entity.typePublication
oaire.awardTitleTRADEIT: Traditional Food: Entrepreneurship, Innovation and Technology Transfer.
oaire.awardURIinfo:eu-repo/grantAgreement/EC/FP7/613776/EU
oaire.citation.conferencePlaceAtenas, Gréciapt_PT
oaire.citation.endPage1983pt_PT
oaire.citation.startPage1980pt_PT
oaire.citation.title29th EFFoST International Conference - Food Science Research and Innovation: Delivering sustainable solutions to the global economy and societypt_PT
oaire.citation.volumeIIpt_PT
oaire.fundingStreamFP7
person.familyNamePereira
person.familyNameMalheiro
person.familyNamePereira
person.familyNameRamalhosa
person.givenNameErmelinda
person.givenNameRicardo
person.givenNameJosé Alberto
person.givenNameElsa
person.identifier.ciencia-id3916-218E-1629
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0002-9431-5059
person.identifier.orcid0000-0002-7342-0511
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0003-2503-9705
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id35222107200
person.identifier.scopus-author-id25650218300
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id6602978189
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameEuropean Commission
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication9d6b3744-286d-42bc-b363-533450bdb07c
relation.isAuthorOfPublication0fa7974d-abd3-444b-9a7e-16d16530a0f7
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
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