Behavior of the complex micro-ecology in maize and rye flour and mother-dough for Broa throughout storage

F. Xavier Malcata; João M. Rocha

doi:10.1111/jfq.12183

Utilize este identificador para referenciar este registo: https://hdl.handle.net/10216/104618

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Campo DC	Valor	Idioma
dc.creator	F. Xavier Malcata
dc.creator	João M. Rocha
dc.date.accessioned	2019-07-16T23:18:02Z	-
dc.date.available	2019-07-16T23:18:02Z	-
dc.date.issued	2016
dc.identifier.issn	0146-9428
dc.identifier.other	sigarra:148582
dc.identifier.uri	https://hdl.handle.net/10216/104618	-
dc.description	Besides water, maize and rye flour are the main constituents of broa a unique sourdough bread, manufactured following traditional protocols at the farm level in Portugal. Mother-dough, i.e., a piece of leavened dough kept aside from batch to batch under refrigeration conditions, constitutes the only starter culture used throughout breadmaking. Maize and rye flour, as well as mother-dough, were accordingly assayed for their microbiological profiles throughout storage time, to characterize the evolution in viability of the adventitious microorganisms: total viable counts, as well as viable yeasts, molds, gram-negative rods, gram-positive rods (endospore-forming and nonsporing) and gram-positive cocci (catalase+ and catalase). In general, all microbial groups exhibited an outstanding resistance to storage, so use of mother-dough appears technologically effective in this form of breadmaking, and an appropriate storage of flour does not convey any important changes to their microbiological profile.
dc.language.iso	hun
dc.relation	info:eu-repo/grantAgreement/FCT - Fundação para a Ciência e Tecnologia/Projetos Estratégicos/UID/EQU/00511/2013 - POCI-01-0145-FEDER-006939/Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia/LEPABE
dc.rights	restrictedAccess
dc.subject	Ciências Tecnológicas, Ciências da engenharia e tecnologias
dc.subject	Technological sciences, Engineering and technology
dc.title	Behavior of the complex micro-ecology in maize and rye flour and mother-dough for Broa throughout storage
dc.type	Artigo em Revista Científica Internacional
dc.contributor.uporto	Faculdade de Engenharia
dc.identifier.doi	10.1111/jfq.12183
dc.subject.fos	Ciências da engenharia e tecnologias
dc.subject.fos	Engineering and technology
Aparece nas coleções:	FEUP - Artigo em Revista Científica Internacional

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