Evaluation of texture of cheese by-products incorporated bread

Evaluation of texture of cheese by-products incorporated bread

Abstract This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorporating sorelho, and another version containing additional nutritional elements. The texture was evaluated with a texturometer, using compression and perforation tests. Results showed that sorelho can be successfully incorporated in bread. The best product was the bread with sorelho plus improved nutrition, which presented good textural characteristics during a period of 24 hours. This trend was observed for all properties evaluated: hardness, chewiness, resilience, cohesiveness, springiness (compression test) and external firmness, inner firmness, stickiness, adhesiveness (perforation test). Finally, factor analysis showed: FACTOR 1 – compression textural properties; FACTOR 2 – perforation firmness properties and FACTOR 3 – perforation adhering properties, which in total explained approximately 81% of total variance.

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Main Author: Guiné,Raquel de Pinho Ferreira
Format: Digital revista
Language:English
Published: Instituto de Tecnologia de Alimentos - ITAL 2020
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100480
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spelling oai:scielo:S1981-672320200001004802020-12-03Evaluation of texture of cheese by-products incorporated breadGuiné,Raquel de Pinho Ferreira Compression test Factorial analysis Hardness Perforation test Residue valorization Springiness Abstract This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorporating sorelho, and another version containing additional nutritional elements. The texture was evaluated with a texturometer, using compression and perforation tests. Results showed that sorelho can be successfully incorporated in bread. The best product was the bread with sorelho plus improved nutrition, which presented good textural characteristics during a period of 24 hours. This trend was observed for all properties evaluated: hardness, chewiness, resilience, cohesiveness, springiness (compression test) and external firmness, inner firmness, stickiness, adhesiveness (perforation test). Finally, factor analysis showed: FACTOR 1 – compression textural properties; FACTOR 2 – perforation firmness properties and FACTOR 3 – perforation adhering properties, which in total explained approximately 81% of total variance.info:eu-repo/semantics/openAccessInstituto de Tecnologia de Alimentos - ITALBrazilian Journal of Food Technology v.23 20202020-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100480en10.1590/1981-6723.31919
institution SCIELO
collection OJS
country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author Guiné,Raquel de Pinho Ferreira
spellingShingle Guiné,Raquel de Pinho Ferreira
Evaluation of texture of cheese by-products incorporated bread
author_facet Guiné,Raquel de Pinho Ferreira
author_sort Guiné,Raquel de Pinho Ferreira
title Evaluation of texture of cheese by-products incorporated bread
title_short Evaluation of texture of cheese by-products incorporated bread
title_full Evaluation of texture of cheese by-products incorporated bread
title_fullStr Evaluation of texture of cheese by-products incorporated bread
title_full_unstemmed Evaluation of texture of cheese by-products incorporated bread
title_sort evaluation of texture of cheese by-products incorporated bread
description Abstract This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorporating sorelho, and another version containing additional nutritional elements. The texture was evaluated with a texturometer, using compression and perforation tests. Results showed that sorelho can be successfully incorporated in bread. The best product was the bread with sorelho plus improved nutrition, which presented good textural characteristics during a period of 24 hours. This trend was observed for all properties evaluated: hardness, chewiness, resilience, cohesiveness, springiness (compression test) and external firmness, inner firmness, stickiness, adhesiveness (perforation test). Finally, factor analysis showed: FACTOR 1 – compression textural properties; FACTOR 2 – perforation firmness properties and FACTOR 3 – perforation adhering properties, which in total explained approximately 81% of total variance.
publisher Instituto de Tecnologia de Alimentos - ITAL
publishDate 2020
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100480
work_keys_str_mv AT guineraqueldepinhoferreira evaluationoftextureofcheesebyproductsincorporatedbread
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