Development of Bread with NaCl Reduction and Calcium Fortification: study of Its Quality Characteristics

Autores
Bassett, Maria Natalia; Pérez Palacios, Trinidad; Cipriano, Ines; Cardoso, Paulo; Ferreira, Isabel M. P. L. V. O.; Samman, Norma Cristina; Pinho, Olívia
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The impact of NaCl reduction and replacement by CaCl2 : CaCO3 (50:50) on dough and bread characteristics is addressed in this study. Three recipes of white bread were formulated with different percentage of NaCl substitution; all doughs had 1.8 g of total salts added per 100 g flour weight basis. Comparison was performed against control bread containing 1.8 g of NaCl per 100 g flour weight basis. Alveograph and farinograph results indicated that addition of calcium decreased dough extensibility, stretchability and stability time, keeping strong flour characteristics. Calcium salts increased hardness of upper crust and decreased hardness of lower crust. An increase of calcium salts promoted lighter crumb and crust color. Descriptive sensory analysis indicated that 16 out of 25 traits showed significant differences between control and recipes. Principal component analysis using variables such as texture, color and sensory traits indicated that breads produced with 50% NaCl substitution were comparable with the control.
Fil: Bassett, Maria Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Pérez Palacios, Trinidad. Universidad de Porto; Portugal
Fil: Cipriano, Ines. Association of Manufacturers of Bakery; Portugal
Fil: Cardoso, Paulo. Moagem CERES; Portugal
Fil: Ferreira, Isabel M. P. L. V. O.. Universidad de Porto; Portugal
Fil: Samman, Norma Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Pinho, Olívia. Universidad de Porto; Portugal
Materia
Bread
Calcium Fortification
Salt Reduction
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/30823
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of Bread with NaCl Reduction and Calcium Fortification: study of Its Quality CharacteristicsBassett, Maria NataliaPérez Palacios, TrinidadCipriano, InesCardoso, PauloFerreira, Isabel M. P. L. V. O.Samman, Norma CristinaPinho, OlíviaBreadCalcium FortificationSalt Reductionhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The impact of NaCl reduction and replacement by CaCl2 : CaCO3 (50:50) on dough and bread characteristics is addressed in this study. Three recipes of white bread were formulated with different percentage of NaCl substitution; all doughs had 1.8 g of total salts added per 100 g flour weight basis. Comparison was performed against control bread containing 1.8 g of NaCl per 100 g flour weight basis. Alveograph and farinograph results indicated that addition of calcium decreased dough extensibility, stretchability and stability time, keeping strong flour characteristics. Calcium salts increased hardness of upper crust and decreased hardness of lower crust. An increase of calcium salts promoted lighter crumb and crust color. Descriptive sensory analysis indicated that 16 out of 25 traits showed significant differences between control and recipes. Principal component analysis using variables such as texture, color and sensory traits indicated that breads produced with 50% NaCl substitution were comparable with the control.Fil: Bassett, Maria Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Pérez Palacios, Trinidad. Universidad de Porto; PortugalFil: Cipriano, Ines. Association of Manufacturers of Bakery; PortugalFil: Cardoso, Paulo. Moagem CERES; PortugalFil: Ferreira, Isabel M. P. L. V. O.. Universidad de Porto; PortugalFil: Samman, Norma Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Pinho, Olívia. Universidad de Porto; PortugalWiley2014-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/30823Bassett, Maria Natalia; Pérez Palacios, Trinidad; Cipriano, Ines; Cardoso, Paulo; Ferreira, Isabel M. P. L. V. O.; et al.; Development of Bread with NaCl Reduction and Calcium Fortification: study of Its Quality Characteristics; Wiley; Journal of Food Quality; 37; 2; 3-2014; 107-1160146-9428CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jfq.12079info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfq.12079/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:21Zoai:ri.conicet.gov.ar:11336/30823instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:53:21.993CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of Bread with NaCl Reduction and Calcium Fortification: study of Its Quality Characteristics
title Development of Bread with NaCl Reduction and Calcium Fortification: study of Its Quality Characteristics
spellingShingle Development of Bread with NaCl Reduction and Calcium Fortification: study of Its Quality Characteristics
Bassett, Maria Natalia
Bread
Calcium Fortification
Salt Reduction
title_short Development of Bread with NaCl Reduction and Calcium Fortification: study of Its Quality Characteristics
title_full Development of Bread with NaCl Reduction and Calcium Fortification: study of Its Quality Characteristics
title_fullStr Development of Bread with NaCl Reduction and Calcium Fortification: study of Its Quality Characteristics
title_full_unstemmed Development of Bread with NaCl Reduction and Calcium Fortification: study of Its Quality Characteristics
title_sort Development of Bread with NaCl Reduction and Calcium Fortification: study of Its Quality Characteristics
dc.creator.none.fl_str_mv Bassett, Maria Natalia
Pérez Palacios, Trinidad
Cipriano, Ines
Cardoso, Paulo
Ferreira, Isabel M. P. L. V. O.
Samman, Norma Cristina
Pinho, Olívia
author Bassett, Maria Natalia
author_facet Bassett, Maria Natalia
Pérez Palacios, Trinidad
Cipriano, Ines
Cardoso, Paulo
Ferreira, Isabel M. P. L. V. O.
Samman, Norma Cristina
Pinho, Olívia
author_role author
author2 Pérez Palacios, Trinidad
Cipriano, Ines
Cardoso, Paulo
Ferreira, Isabel M. P. L. V. O.
Samman, Norma Cristina
Pinho, Olívia
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Bread
Calcium Fortification
Salt Reduction
topic Bread
Calcium Fortification
Salt Reduction
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The impact of NaCl reduction and replacement by CaCl2 : CaCO3 (50:50) on dough and bread characteristics is addressed in this study. Three recipes of white bread were formulated with different percentage of NaCl substitution; all doughs had 1.8 g of total salts added per 100 g flour weight basis. Comparison was performed against control bread containing 1.8 g of NaCl per 100 g flour weight basis. Alveograph and farinograph results indicated that addition of calcium decreased dough extensibility, stretchability and stability time, keeping strong flour characteristics. Calcium salts increased hardness of upper crust and decreased hardness of lower crust. An increase of calcium salts promoted lighter crumb and crust color. Descriptive sensory analysis indicated that 16 out of 25 traits showed significant differences between control and recipes. Principal component analysis using variables such as texture, color and sensory traits indicated that breads produced with 50% NaCl substitution were comparable with the control.
Fil: Bassett, Maria Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Pérez Palacios, Trinidad. Universidad de Porto; Portugal
Fil: Cipriano, Ines. Association of Manufacturers of Bakery; Portugal
Fil: Cardoso, Paulo. Moagem CERES; Portugal
Fil: Ferreira, Isabel M. P. L. V. O.. Universidad de Porto; Portugal
Fil: Samman, Norma Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Pinho, Olívia. Universidad de Porto; Portugal
description The impact of NaCl reduction and replacement by CaCl2 : CaCO3 (50:50) on dough and bread characteristics is addressed in this study. Three recipes of white bread were formulated with different percentage of NaCl substitution; all doughs had 1.8 g of total salts added per 100 g flour weight basis. Comparison was performed against control bread containing 1.8 g of NaCl per 100 g flour weight basis. Alveograph and farinograph results indicated that addition of calcium decreased dough extensibility, stretchability and stability time, keeping strong flour characteristics. Calcium salts increased hardness of upper crust and decreased hardness of lower crust. An increase of calcium salts promoted lighter crumb and crust color. Descriptive sensory analysis indicated that 16 out of 25 traits showed significant differences between control and recipes. Principal component analysis using variables such as texture, color and sensory traits indicated that breads produced with 50% NaCl substitution were comparable with the control.
publishDate 2014
dc.date.none.fl_str_mv 2014-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/30823
Bassett, Maria Natalia; Pérez Palacios, Trinidad; Cipriano, Ines; Cardoso, Paulo; Ferreira, Isabel M. P. L. V. O.; et al.; Development of Bread with NaCl Reduction and Calcium Fortification: study of Its Quality Characteristics; Wiley; Journal of Food Quality; 37; 2; 3-2014; 107-116
0146-9428
CONICET Digital
CONICET
url http://hdl.handle.net/11336/30823
identifier_str_mv Bassett, Maria Natalia; Pérez Palacios, Trinidad; Cipriano, Ines; Cardoso, Paulo; Ferreira, Isabel M. P. L. V. O.; et al.; Development of Bread with NaCl Reduction and Calcium Fortification: study of Its Quality Characteristics; Wiley; Journal of Food Quality; 37; 2; 3-2014; 107-116
0146-9428
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/jfq.12079
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfq.12079/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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