Publicação
Comparison of different bread types: chemical and physical parameters
| Resumo: | 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. |
|---|---|
| Autores principais: | Carocho, Márcio |
| Outros Autores: | Morales, Patricia; Ciudad-Mulero, María; Fernández-Ruiz, Virginia; Ferreira, Elisabete; Heleno, Sandrina A.; Rodrigues, Paula; Barros, Lillian; Ferreira, Isabel C.F.R. |
| Assunto: | Bread Chemical composition Mineral analysis Nutritional profile Texture |
| Ano: | 2020 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173198596931584 |
|---|---|
| author | Carocho, Márcio |
| author2 | Morales, Patricia Ciudad-Mulero, María Fernández-Ruiz, Virginia Ferreira, Elisabete Heleno, Sandrina A. Rodrigues, Paula Barros, Lillian Ferreira, Isabel C.F.R. |
| author2_role | author author author author author author author author |
| author_facet | Carocho, Márcio Morales, Patricia Ciudad-Mulero, María Fernández-Ruiz, Virginia Ferreira, Elisabete Heleno, Sandrina A. Rodrigues, Paula Barros, Lillian Ferreira, Isabel C.F.R. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Carocho, Márcio\",\"Person.identifier.orcid\":\"0000-0002-8978-4547\"},{\"Person.name\":\"Morales, Patricia\"},{\"Person.name\":\"Ciudad-Mulero, María\"},{\"Person.name\":\"Fernández-Ruiz, Virginia\"},{\"Person.name\":\"Ferreira, Elisabete\"},{\"Person.name\":\"Heleno, Sandrina A.\",\"Person.identifier.orcid\":\"0000-0001-7224-1098\"},{\"Person.name\":\"Rodrigues, Paula\",\"Person.identifier.orcid\":\"0000-0002-3789-2730\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Carocho, Márcio Morales, Patricia Ciudad-Mulero, María Fernández-Ruiz, Virginia Ferreira, Elisabete Heleno, Sandrina A. Rodrigues, Paula Barros, Lillian Ferreira, Isabel C.F.R. |
| datacite.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Bread Chemical composition Mineral analysis Nutritional profile Texture |
| datacite.titles.title.fl_str_mv | Comparison of different bread types: chemical and physical parameters |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Carocho, Márcio Morales, Patricia Ciudad-Mulero, María Fernández-Ruiz, Virginia Ferreira, Elisabete Heleno, Sandrina A. Rodrigues, Paula Barros, Lillian Ferreira, Isabel C.F.R. |
| dc.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/22306 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Bread Chemical composition Mineral analysis Nutritional profile Texture |
| dc.title.fl_str_mv | Comparison of different bread types: chemical and physical parameters |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/5b3e89f0-eb8a-401a-a216-7162efc4fe9b/download |
| id | ipb_dd79a8a48a75c8ea57282d88f5d6aee4 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/22306 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/22306 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Carocho, Márcio Carocho, Márcio https://www.ciencia-id.pt/5614-005B-5CF1 5614-005B-5CF1 http://orcid.org/0000-0002-8978-4547 0000-0002-8978-4547 Morales, Patricia Ciudad-Mulero, María Fernández-Ruiz, Virginia Ferreira, Elisabete Heleno, Sandrina A. Heleno, Sandrina A. https://www.ciencia-id.pt/8B18-3095-6FC9 8B18-3095-6FC9 http://orcid.org/0000-0001-7224-1098 0000-0001-7224-1098 Rodrigues, Paula Rodrigues, Paula https://www.ciencia-id.pt/2312-18AE-DA42 2312-18AE-DA42 http://orcid.org/0000-0002-3789-2730 0000-0002-3789-2730 Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 |
| publishDate | 2020 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engIn 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.application/pdfen_ENComparison of different bread types: chemical and physical parametersPersonalCarocho, MárcioDSpacehttp://dspace.org/items/46b39e1f-2674-4be1-a96a-c2e5792e6979DSpacehttp://dspace.org/items/46b39e1f-2674-4be1-a96a-c2e5792e6979CarochoMárcioCiência IDhttps://www.ciencia-id.pt5614-005B-5CF1ORCIDhttp://orcid.org0000-0002-8978-4547Scopus Author IDhttps://www.scopus.com52463229800Morales, PatriciaCiudad-Mulero, MaríaFernández-Ruiz, VirginiaFerreira, ElisabetePersonalHeleno, Sandrina A.DSpacehttp://dspace.org/items/e89b5bf5-d315-49b6-871e-fa8eb6030676DSpacehttp://dspace.org/items/e89b5bf5-d315-49b6-871e-fa8eb6030676HelenoSandrina A.Ciência IDhttps://www.ciencia-id.pt8B18-3095-6FC9ORCIDhttp://orcid.org0000-0001-7224-1098Researcher IDhttps://www.researcherid.comL-5951-2014Scopus Author IDhttps://www.scopus.com30067731800PersonalRodrigues, PaulaDSpacehttp://dspace.org/items/b864b8c1-d66a-419c-b1ac-e6193f93eca6DSpacehttp://dspace.org/items/b864b8c1-d66a-419c-b1ac-e6193f93eca6RodriguesPaulaCiência IDhttps://www.ciencia-id.pt2312-18AE-DA42ORCIDhttp://orcid.org0000-0002-3789-2730Scopus Author IDhttps://www.scopus.com7102639646PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801PersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0308-8146DOIIsPartOf10.1016/j.foodchem.2019.1259542018-01-19T10:00:00Z20202020-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/22306http://purl.org/coar/access_right/c_abf2open accessBreadChemical compositionMineral analysisNutritional profileTexture338372 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/5b3e89f0-eb8a-401a-a216-7162efc4fe9b/download |
| spellingShingle | Comparison of different bread types: chemical and physical parameters Carocho, Márcio Bread Chemical composition Mineral analysis Nutritional profile Texture |
| status | SINGLETON |
| subject.fl_str_mv | Bread Chemical composition Mineral analysis Nutritional profile Texture |
| title | Comparison of different bread types: chemical and physical parameters |
| title_full | Comparison of different bread types: chemical and physical parameters |
| title_fullStr | Comparison of different bread types: chemical and physical parameters |
| title_full_unstemmed | Comparison of different bread types: chemical and physical parameters |
| title_short | Comparison of different bread types: chemical and physical parameters |
| title_sort | Comparison of different bread types: chemical and physical parameters |
| topic | Bread Chemical composition Mineral analysis Nutritional profile Texture |
| topic_facet | Bread Chemical composition Mineral analysis Nutritional profile Texture |
| url | http://hdl.handle.net/10198/22306 |
| visible | 1 |