Logo do repositório
 
Publicação

Bread freezing as a new alternative to consumption

2022Documento de conferência Acesso aberto
Ver registo simples
dc.contributor.authorPascoalino, Liege
dc.contributor.authorAyuso, Manuel
dc.contributor.authorPereira, Eliana
dc.contributor.authorFerreira, Elisabete
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-07-14T10:15:17Z
dc.date.available2022-07-14T10:15:17Z
dc.date.issued2022
dc.description.abstractThe growing consumer interest in health and food safety, as well as the increased consumption of fresh food, make frozen bread an increasingly popular alternative. This type of bread has several advantages, such as, large-scale manufacturing, economize manpower and equipment, and lowering production costs. Furthermore, one of the ways to extend shelf-life of ready-to-eat bread is to use deep freezing systems [1– 3]. In the present study, the effect of frozen storage time on the bread quality made from frozen dough, were studied, through the nutritional and chemical composition evaluation. Six equal multicereal breads were frozen, submitted to different storage times under deep freezing (190, 225, 251, 310, 344 and 694 days), and compared to the fresh multicereal bread. The nutritional profile was evaluated through the protein, ash, fat, and carbohydrate content, using official analysis methodologies (AOAC) and the energetic value was also estimated. The chemical composition regarding sugars and fatty were determined by chromatographic techniques, using a HPLC- RI and a GC-FID, respectively. In general, the results revealed that moister content is similar in all frozen breads, with values around 40%, while the fresh bread showed a content of 43.4%. The ash content presented values ranging between 1.51 ± 0.02 and 1.02 ± 0.02 g/100 g fresh weight (fw); and the mean value of the protein content in the samples was approximately 7 g/100 g fw. On the other hand, fiber showed values of 4% of total dietary fiber (TDF) fw for breads with longer frozen time, while the bread frozen for less time (190 days) and fresh bread showed values around 6% TDF fw. The fat content was also variable between fresh and frozen breads, however, the presence of polyunsaturated fatty acids (PUFA) in all samples was predominant, namely linoleic acid (C18:2n6c). Regarding the sugars profile, fructose, glucose, and maltose were detected in all bread samples, showing a total sugar value between 1.78 and 2.97 g/100g fw; and as expected, the most abundant sugar was maltose, a common sugar found in cereal. Regarding the carbohydrate evaluation, the obtained results ranged between 40.4 and 43 g/100g fw for frozen breads and 38.3 g/100 g fw for fresh bread; and the energetic value presented values greater than 220 kcal/100g in all samples. The results obtained show that freezing may be a promising alternative for bread conservation, contributing to the reduction of the high percentage of disposal that happens in all industrialized countries.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by F.C.T. and P.I., through the institutional scientific employment program-contract for L. Barros contracts. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPascoalino, Liege A.; Ayuso, Manuel; Pereira, Eliana; Ferreira, Elisabete; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Bread freezing as a new alternative to consumption. In Trends in grain-based foods: Book of abstracts. Bragançapt_PT
dc.identifier.isbn978-972-745-299-6
dc.identifier.urihttp://hdl.handle.net/10198/25645
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Poitécnico de Bragançapt_PT
dc.relationMountain Research Center - UIDB/00690/2020
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBread freezingpt_PT
dc.titleBread freezing as a new alternative to consumptionpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage58pt_PT
oaire.citation.startPage58pt_PT
oaire.citation.titleTrends in grain-based foods: Book of abstractspt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePascoalino
person.familyNameAyuso
person.familyNamePereira
person.familyNameFerreira
person.familyNameBarros
person.givenNameLiege
person.givenNameManuel
person.givenNameEliana
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifierABC-7764-2020
person.identifier144781
person.identifier469085
person.identifier.ciencia-idA314-490A-7952
person.identifier.ciencia-id6511-A057-C55F
person.identifier.ciencia-idBE17-462D-9A75
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0001-9855-6450
person.identifier.orcid0000-0002-1697-3857
person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridQ-8017-2018
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id55938912300
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationbf55fb53-9580-444f-a176-4eed5b92f748
relation.isAuthorOfPublicationb79f5829-1b7c-485f-8682-24e0b437c550
relation.isAuthorOfPublicationdda60cdc-0a2a-4c10-863e-eaef1e6f1fb9
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscoveryb79f5829-1b7c-485f-8682-24e0b437c550
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
oral 2 BREAD FREEZING (1)_Manuel.pdf
Tamanho:
693.36 KB
Formato:
Adobe Portable Document Format
Ver/Abrir

Coleções

CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus