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://hdl.handle.net/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 |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
104676.pdf Restricted Access | 309.57 kB | Adobe PDF | Request a copy from the Author(s) |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.