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Comparative analysis of the chemical composition of different portuguese bread

2022Conference object Open access
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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.accessioned2022-07-20T10:43:49Z
dc.date.available2022-07-20T10:43:49Z
dc.date.issued2022
dc.description.abstractBakery products are one of the most widely consumed foods in the world. Among them, bread is daily consumed by all social classes due to its macro (carbohydrates, protein, and fat) and micronutrients (minerals and vitamins). However, the refined wheat used in traditional baking diminishes its nutritional quality by reducing its dietary fibre, vitamins, minerals, and phytochemicals1. In addition, studies have been showing some health-related problems associated with obesity and diabetes. Compared with others made with different cereals or whole grains, traditional bread tends to be less satiating and increase the postprandial glycaemic index2. Thus, the great challenge of the cereal industry today is to innovate and reinvent a large part of its products, mainly by changing the traditional composition of food products, since it seems to be an effective method to improve the diet. Alternatives such as whole grains, other cereals or the incorporation of protein-rich flours such as legumes may help improve the nutritional quality of bread and have a favourable impact on consumers’ health3. Thus, in this study, a comparative analysis, and chemical parameters among two traditional wheat bread (smoked sausage and cheese, SSCB; and wine, WB) and five non-conventional bread supplemented with different cereals (rye, RB; legumes and cereals, LCB; biological seed, BSeB; biological spelt, BSpB; and chickpea and sprouted seeds, CSSB) was performed. The bread centesimal composition was evaluated by AOAC official procedures; free sugars using HPLC-RI, and fatty acids by GC-FID. Regarding the chemical characterisation of traditional bread, SSCB showed a high protein concentration (9.95±0.02 g 100g-1 FW). However, it was also the bread with the highest amount of fat and a high percentage of saturated fatty acids (6.1±0.1 g 100g-1 FW and 67.1±0.4 %, respectively). WB revealed the highest concentration of free sugars (37.6±1.8 g 100g-1 FW). In general, the non-conventional bread presented lower energy and higher polyunsaturated fatty acids than the traditional. Additionally, RB, BSpB, and CSSB presented the lowest fat concentration, with CSSB showing the highest concentration of dietary fibre (7.2±0.4 g 100g-1 FW). This study demonstrates that incorporating alternative flours produces bread of higher nutritional quality. In general, non-conventional bread is lower in calories, fat and have a higher percentage of polyunsaturated fatty acids and dietary fibre.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. Manuel Ayuso is grateful to the LOCALNUTLEG project (PRIMA programme, Call 2020, Section 1 2021 Agrofood Value Chain topic 1.3.1.) for his postdoctoral research grant.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPascoalino, Liege; Ayuso, Manuel; Pereira, Eliana; Ferreira, Elisabete; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Comparative analysis of the chemical composition of different Portuguese bread. In TRANSCOLAB SUMMIT - Trends in flour-based foods: book of abstracts. Bragança: Instituto Politécnico. ISBN 978-972-745-299-6pt_PT
dc.identifier.isbn978-972-745-299-6
dc.identifier.urihttp://hdl.handle.net/10198/25693
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBakery productspt_PT
dc.subjectPortuguese breadpt_PT
dc.titleComparative analysis of the chemical composition of different portuguese breadpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceBragança, Portugalpt_PT
oaire.citation.titleTRANSCOLAB SUMMIT - Trends in flour-based foodspt_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
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