Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/96138
Author(s): Zita Emanuela Martins
Melina Erben
Anabella E Gallardo
Ricardo Silva
Ines Barbosa
Pinho, Olívia
Isabel M P L V O Ferreira
Title: Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread
Issue Date: 2015
Abstract: The impact of bread fortification with dry spent yeast from brewing industry on physical, chemical and sensorial characteristics of home-made bread was evaluated with the goal of increasing its -glucan content. A serving of 50g of bread fortified with dry spent yeast increased -glucan intake from 65 to 125mg, which is within the guidelines suggested by European Food Safety Authority. Although this fortification darkened the crumb and increased crumb and crust springiness and had impact on volatile profile, concerning key odours only hexanal presented a significant increase in fortified bread. Two machine types (with 1 or 2 paddles) were tested but had a minor impact on bread characteristics. Descriptive analyses performed by a trained panel showed no significant differences in sensorial attributes. Dry spent yeast can be used as ingredient in home-made bread to increase -glucan intake, and contribute to valorisation of this brewing by-product.
Subject: Ciências da Saúde, Outras ciências agrárias
Health sciences, Other Agrarian Sciences
Scientific areas: Ciências agrárias::Outras ciências agrárias
Agrarian Sciences::Other Agrarian Sciences
URI: https://repositorio-aberto.up.pt/handle/10216/96138
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional
FFUP - Artigo em Revista Científica Internacional

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