Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/104553
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dc.creatorJoão M. Rocha
dc.creatorPaavo J. Kalo
dc.creatorF. Xavier Malcata
dc.date.accessioned2019-03-28T00:13:55Z-
dc.date.available2019-03-28T00:13:55Z-
dc.date.issued2012
dc.identifier.issn0003-021X
dc.identifier.othersigarra:100417
dc.identifier.urihttps://hdl.handle.net/10216/104553-
dc.description.abstractFatty acids in each neutral lipid (NL) class from non-starch (NSL) and starch lipids (SL) were quantified in maize and rye flours, and sourdough-to ascertain the effect of mixing, and between sourdough and broa (a traditional Portuguese sourdough bread)-to assess the effect of fermentation. Maize and rye flour lipid extracts showed distinct fatty acid profiles. Maize flour exhibited a higher amount of most fatty acid species and of total NL-where triacylglycerols (TAG) and free fatty acids (FA) represented the dominant NL. The fatty acid profiles varied throughout breadmaking (i.e. from the mixture of flours with water, through fermentation until baking): in NSL, the highest concentrations were found in the flour mixture (i.e. 59 % of maize and 41 % of rye flour) or sourdough, whereas in SL they were found in broa; additionally, SL levels increased, and NSL levels decreased during dough preparation and baking. Palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) acids were the major fatty acids in all food items. Cumulative percentages of C16:0, C18:1 and C18:2 in NSL and SL were over 81 and 75 %, respectively, in the flour mixture, 86 and 66 % in sourdough, and 83 and 82 % in broa. In particular, C18:2 accounted for 52 % of the total fatty acids. The content of sterol esters remained essentially constant throughout fermentation and baking; those of TAG decreased from flours to fermentation, while diacylglycerol and monoacylglycerol increased; the NL fractions were essentially unaffected by baking, yet their FA contents increased.
dc.language.isoeng
dc.rightsrestrictedAccess
dc.subjectCiências da engenharia e tecnologias
dc.subjectEngineering and technology
dc.titleFatty acid composition of non-starch and starch neutral lipid extracts of Portuguese sourdough bread
dc.typeArtigo em Revista Científica Internacional
dc.contributor.uportoFaculdade de Engenharia
dc.identifier.doi10.1007/s11746-012-2110-2
dc.subject.fosCiências da engenharia e tecnologias
dc.subject.fosEngineering and technology
Appears in Collections:FEUP - Artigo em Revista Científica Internacional

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