Orientador(es)
Resumo(s)
In this work, the chemical and physical profile of 5 different bread types (Multicereal bread, Bavaria wheat
bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, namely the nutritional profile, individual
fatty acids and soluble sugars through GC-FID and HPLC-RI, respectively, as well as the mineral profile, including
micro and macroelements. Furthermore, a texture profile analysis was carried out in addition to the
measurement of the crust colour. Each bread type showed a distinct profile, with Wholemeal and Bavaria having
the lowest calories, and Oat the highest. Multicereal showed the highest amount of unsaturated fatty acids, while
Wholemeal and Rye scored the least sodium amounts. The hardest bread was Rye and the easiest to chew were
Oat and Bavaria breads. The latter was also the one with the darkest crumb of all the analysed breads. This work
shows that bread can be baked to meet the needs and particularities of various kinds of diets.
Descrição
Palavras-chave
Bread Chemical composition Mineral analysis Nutritional profile Texture
Contexto Educativo
Citação
Carocho, Márcio; Morales, Patricia; Ciudad-Mulero, María; Fernández-Ruiz, Virginia; Ferreira, Elisabete; Heleno, Sandrina; Rodrigues, Paula; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Comparison of different bread types: Chemical and physical parameters. Food Chemistry. ISSN 0308-8146. 310, p. 1-8