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Comparison of different bread types: chemical and physical parameters

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dc.contributor.authorCarocho, Márcio
dc.contributor.authorMorales, Patricia
dc.contributor.authorCiudad-Mulero, María
dc.contributor.authorFernández-Ruiz, Virginia
dc.contributor.authorFerreira, Elisabete
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorRodrigues, Paula
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:28Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:28Z
dc.date.issued2020
dc.description.abstractIn 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.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER, under Program PT2020 for financial support to CIMO (UID/AGR/00690/2019). This work was funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project Mobilizador ValorNatural®, and funded by ALIMNOVA research group (UCM 252/2017). The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P. L. Barros and S. Heleno thank the National funding by FCT, P.I., through the institutional scientific employment and individual program-contract, respectively. M. Carocho thanks ValorNatural® project for his contract. The authors also thank M. Ferreira & Filhas (Pão de Gimonde) for providing the bread samples used in this work.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationCarocho, 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. 1-8en_EN
dc.identifier.doi10.1016/j.foodchem.2019.125954en_EN
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/22306
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectBreaden_EN
dc.subjectChemical compositionen_EN
dc.subjectMineral analysisen_EN
dc.subjectNutritional profileen_EN
dc.subjectTextureen_EN
dc.titleComparison of different bread types: chemical and physical parametersen_EN
dc.typejournal article
dspace.entity.typePublication
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person.givenNameMárcio
person.givenNameSandrina A.
person.givenNamePaula
person.givenNameLillian
person.givenNameIsabel C.F.R.
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person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-8978-4547
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rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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