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Physical, chemical and sensorial properties of healthy and mixture breads in Portugal

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Abstract

This study was conducted to characterize different samples of regional bread made from mixed rye and wheat flours and healthy bread produced from a special formulation. The bread samples were evaluated in terms of their physical, chemical and sensory properties following the standard methods. The regional breads showed some differences in the chemical composition: Flor de Carregal had the highest protein content (14.59 %) and the lowest salt content (0.40 %), Pedregal had the highest fibre content (0.89 %), and Pazurara was the richest in minerals (4.90 %). Although the sensory properties of bread samples were not statistically different, Flor de Cabanas obtained the highest overall acceptability among the samples (6.95 points). With respect to the healthy bread samples, slight differences were observed on their physical and sensory properties, which may attributed to their similarity in ingredient compositions. Furthermore, significant differences were observed from the fiber, carbohydrate, protein and chloride contents of healthy bread samples. In comparison with the two types of breads, it was found that they have different chemical, physical and sensory properties. Sensory analysis also showed that regional breads were more preferred by the panellists, with an average punctuation for global appreciation of 5.83 against 4.71.

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Authors and Affiliations

  1. Departamento de Indústrias Alimentares, ESAV, Quinta da Alagoa, Estrada de Nelas, 3500-606, Ranhados, Viseu, Portugal

    Ângela M. D. P. Rodrigues, Paula M. R. Correia & Raquel P. F. Guiné

  2. Instituto Politécnico de Viseu, CI&DETS, Av. Cor. José Maria Vale de Andrade, Campus Politécnico, 3504-510, Viseu, Portugal

    Paula M. R. Correia & Raquel P. F. Guiné

Authors
  1. Ângela M. D. P. Rodrigues
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  2. Paula M. R. Correia
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  3. Raquel P. F. Guiné
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Correspondence to Raquel P. F. Guiné.

Appendix

Appendix

See Table 10.

Table 10 Pearson correlation coefficients between chemical analyses, alveolar characterization and texture of the regional bread samples
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Rodrigues, Â.M.D.P., Correia, P.M.R. & Guiné, R.P.F. Physical, chemical and sensorial properties of healthy and mixture breads in Portugal. Food Measure 8, 70–80 (2014). https://doi.org/10.1007/s11694-013-9166-z

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  • DOI: https://doi.org/10.1007/s11694-013-9166-z

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