Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread

Autores
Martins, Zita Emanuela; Erben, Melina; Gallardo, Anabella Elisabet; Silva, Ricardo; Barbosa, Inês; Pinho, Olivia; Ferreira, Isabel M. P. L. V. O.
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 β-glucan content. A serving of 50 g of bread fortified with dry spent yeast increased β-glucan intake from 65 to 125 mg, 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 β-glucan intake, and contribute to valorisation of this brewing by-product.
Fil: Martins, Zita Emanuela. Universidade do Porto; Portugal
Fil: Erben, Melina. Universidade do Porto; Portugal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Gallardo, Anabella Elisabet. Universidade do Porto; Portugal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Silva, Ricardo. Universidade do Porto; Portugal
Fil: Barbosa, Inês. Universidade do Porto; Portugal
Fil: Pinho, Olivia. Universidade do Porto; Portugal
Fil: Ferreira, Isabel M. P. L. V. O.. Universidade do Porto; Portugal
Materia
Brewing by Products
Fibre Fortification
Home-Made Bread
Key Odours
Sensory Analyses
B-Glucans
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/44043
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/44043
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made breadMartins, Zita EmanuelaErben, MelinaGallardo, Anabella ElisabetSilva, RicardoBarbosa, InêsPinho, OliviaFerreira, Isabel M. P. L. V. O.Brewing by ProductsFibre FortificationHome-Made BreadKey OdoursSensory AnalysesB-Glucanshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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 β-glucan content. A serving of 50 g of bread fortified with dry spent yeast increased β-glucan intake from 65 to 125 mg, 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 β-glucan intake, and contribute to valorisation of this brewing by-product.Fil: Martins, Zita Emanuela. Universidade do Porto; PortugalFil: Erben, Melina. Universidade do Porto; Portugal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Gallardo, Anabella Elisabet. Universidade do Porto; Portugal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Silva, Ricardo. Universidade do Porto; PortugalFil: Barbosa, Inês. Universidade do Porto; PortugalFil: Pinho, Olivia. Universidade do Porto; PortugalFil: Ferreira, Isabel M. P. L. V. O.. Universidade do Porto; PortugalWiley Blackwell Publishing, Inc2015-04info: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/11336/44043Martins, Zita Emanuela; Erben, Melina; Gallardo, Anabella Elisabet; Silva, Ricardo; Barbosa, Inês; et al.; Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 50; 8; 4-2015; 1855-18630950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12818info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.12818info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:13:00Zoai:ri.conicet.gov.ar:11336/44043instacron: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:34982025-09-10 13:13:00.436CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread
title Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread
spellingShingle Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread
Martins, Zita Emanuela
Brewing by Products
Fibre Fortification
Home-Made Bread
Key Odours
Sensory Analyses
B-Glucans
title_short Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread
title_full Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread
title_fullStr Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread
title_full_unstemmed Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread
title_sort Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread
dc.creator.none.fl_str_mv Martins, Zita Emanuela
Erben, Melina
Gallardo, Anabella Elisabet
Silva, Ricardo
Barbosa, Inês
Pinho, Olivia
Ferreira, Isabel M. P. L. V. O.
author Martins, Zita Emanuela
author_facet Martins, Zita Emanuela
Erben, Melina
Gallardo, Anabella Elisabet
Silva, Ricardo
Barbosa, Inês
Pinho, Olivia
Ferreira, Isabel M. P. L. V. O.
author_role author
author2 Erben, Melina
Gallardo, Anabella Elisabet
Silva, Ricardo
Barbosa, Inês
Pinho, Olivia
Ferreira, Isabel M. P. L. V. O.
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Brewing by Products
Fibre Fortification
Home-Made Bread
Key Odours
Sensory Analyses
B-Glucans
topic Brewing by Products
Fibre Fortification
Home-Made Bread
Key Odours
Sensory Analyses
B-Glucans
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 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 β-glucan content. A serving of 50 g of bread fortified with dry spent yeast increased β-glucan intake from 65 to 125 mg, 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 β-glucan intake, and contribute to valorisation of this brewing by-product.
Fil: Martins, Zita Emanuela. Universidade do Porto; Portugal
Fil: Erben, Melina. Universidade do Porto; Portugal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Gallardo, Anabella Elisabet. Universidade do Porto; Portugal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Silva, Ricardo. Universidade do Porto; Portugal
Fil: Barbosa, Inês. Universidade do Porto; Portugal
Fil: Pinho, Olivia. Universidade do Porto; Portugal
Fil: Ferreira, Isabel M. P. L. V. O.. Universidade do Porto; Portugal
description 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 β-glucan content. A serving of 50 g of bread fortified with dry spent yeast increased β-glucan intake from 65 to 125 mg, 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 β-glucan intake, and contribute to valorisation of this brewing by-product.
publishDate 2015
dc.date.none.fl_str_mv 2015-04
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/11336/44043
Martins, Zita Emanuela; Erben, Melina; Gallardo, Anabella Elisabet; Silva, Ricardo; Barbosa, Inês; et al.; Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 50; 8; 4-2015; 1855-1863
0950-5423
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/44043
identifier_str_mv Martins, Zita Emanuela; Erben, Melina; Gallardo, Anabella Elisabet; Silva, Ricardo; Barbosa, Inês; et al.; Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 50; 8; 4-2015; 1855-1863
0950-5423
1365-2621
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/ijfs.12818
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.12818
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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
_version_ 1842980683054579712
score 12.993085

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