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Pão transmontano: the use of physicochemical characterization and chemometrics in order to achïeve the PGI certification

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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.accessioned2018-04-23T13:44:34Z
dc.date.available2018-04-23T13:44:34Z
dc.date.issued2016
dc.description.abstractThe purpose of the present work was to perform the physicochemical characterization and chemometrics of a traditional Portuguese bread, called "Pão do Nordeste Transmontano", towards PGt certíftcation application. This bread is typical of the Northeast region of Portugal and hás distinguíshed characteristics. Twentyfour samples were randomty cottected in the twefve munícípaïítíes that constitute the Northeast region of Portugal. In addition to the food quality parameters a survey was carried out per bakery to collect o^rational information on the production and marketing. More than 50% of the bakeries used floúrs of the types 65 and 55, yeast, water (60-70 L/100 kg flour) and salt (1.2-1.4 kg/100 kg flour). The kneading, leavening and baking times ranged between 15-20, 60-90 and 50-60 min, respectively. The cooking temperature ranged between 220 and 250°C. Conceming marketing, the bread is sold with a weight of 0.5 and 2 Kg, unpackaged or packaged, sliced or whole. Concerning chemical properties, the breads analyzed showed a pH, moisture, ash, fat, protein, díetary fíber and salt contents bebween 5. 0-6.0, 30.0- 40. 0%, 1. 7-2.5% d.w, 2. 3-3. 1% d.w., 14. 5-15.4% d.w, 3. 2-4.7% d.w., 0. 7-1.0% d.w, respectively. Regarding microbiological analysis, ali samples were satisfactory and acceptable in terms of total mesophylls, and yeasts and molds. Moreover, when grouping the values obtained by the two áreas that characterize Trásos-Montes region, Terra Fria and Terra Quente, no significant differences were observed in almost ali parameters of the breads produced in both áreas, not being possible to differentiate them and allowing its PGI certification.pt_PT
dc.description.sponsorshipThis work was performed in collaboration with the TRADEIT project which has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement n° 613776.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMagalhães, Agostinho Filipe de Almeida; Pereira, Ermelinda; Pawlak, Chalissa; Malheiro, Ricardo; Ferreira, Elisabete; Pereira, J.A.; Ramalhosa, Elsa (2016). Pão transmontano: the use of physicochemical characterization and chemometrics in order to achïeve the PGI certification. In 18th IUFoST 2016. Dublinpt_PT
dc.identifier.urihttp://hdl.handle.net/10198/17176
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationTRADEIT: Traditional Food: Entrepreneurship, Innovation and Technology Transfer.
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titlePão transmontano: the use of physicochemical characterization and chemometrics in order to achïeve the PGI certificationpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleTRADEIT: Traditional Food: Entrepreneurship, Innovation and Technology Transfer.
oaire.awardURIinfo:eu-repo/grantAgreement/EC/FP7/613776/EU
oaire.citation.conferencePlaceDublin - Irlandapt_PT
oaire.citation.title18th IUFoST 2016. Dublinpt_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
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