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Physic-chemical characterization of a traditional Portuguese bread (Pão Transmontano) towards its future certification – preliminary results

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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.accessioned2018-04-16T10:20:43Z
dc.date.available2018-04-16T10:20:43Z
dc.date.issued2015
dc.description.abstractIn Trás-os-Montes region, Northeast of Portugal, it is tradition to produce a kind of bread, called pão transmontano. In the present work breads from two bakeries located in Bragança city were physically and chemically 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, 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. One of the breads presented a total weight of 987.6 g, diameter of 23.0 cm and height of 8.5 cm; water activity of 0.975±0.012; salt content 0.32±0.04% (d.w. – dry weight); moisture content of 31.18±4.15% (f.w. – fresh weight); ash content 1.19±0.03% (d.w.); pH value 6.36±0.02; fat content 0.95±0.22% (d.w.); total dietary fibre content of 4.11±0.50% (d.w.), and total protein content of 7.18±0.08% (d.w.). The other bread presented a total weight of 1123.8 g, diameter of 24.0 cm and height of 10.0 cm; water activity of 0.965±0.005; salt content 0.79±0.04%; moisture content of 35.09±1.12% (f.w.); ash content 1.73%±0.01%; pH value 6.28±0.02; fat content 1.50±0.26%; total dietary fibre content of 6.03±0.51%, and total protein content of 7.98±0.16%, suggesting some differences between the two breads. Moreover, these traditional breads showed lower fat and protein contents than the "common" wheat bread. In terms of colour coordinates for 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. These preliminary data are an important step for the characterization of this type of bread in order to proceed for its certification process.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° 613776pt_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 (2015). Physic-chemical characterization of a traditional Portuguese bread (Pão Transmontano) towards its future certification – preliminary results. In 29th EFFoST International Conference. Athenspt_PT
dc.identifier.urihttp://hdl.handle.net/10198/17052
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.subjectPortuguese breadpt_PT
dc.subjectCertificationpt_PT
dc.titlePhysic-chemical characterization of a traditional Portuguese bread (Pão Transmontano) towards its future certification – preliminary resultspt_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.conferencePlaceGréciapt_PT
oaire.citation.title29th EFFoST International Conferencept_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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