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http://www.repositorio.ufop.br/jspui/handle/123456789/17686
Título: | Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads. |
Autor(es): | Santos, Janaína Gomes dos Ávila, Poliana Martins de Gomes, Raphael Antônio Borges Monteiro, Reginaldo de Souza Vieira, Silvia Mendonça Pereira, Patrícia Aparecida Pimenta |
Palavras-chave: | Fermentation Sourdough Baker’s yeast Wheat flour |
Data do documento: | 2023 |
Referência: | SANTOS, J. G. dos. et al. Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads. Food Processing & Technology, v. 11, n. 1, p. 9-14, jan. 2023. Disponível em: <https://medcraveonline.com/MOJFPT/use-of-natural-yogurt-pineapple-juice-and-beer-wort-as-starter-cultures-in-sourdough-combined-with-white-and-whole-wheat-flours-to-improve-the-technological-characteristics-of-milk-breads.html> Acesso em: 01 ago. 2023. |
Resumo: | The objective of this study was to investigate the combined effects of different types of wheat flour (whole or white) with natural yogurt, pineapple juice, and beer wort for sourdough production to improve the technological characteristics of milk breads. Seven milk breads were prepared with varying yeast fermentation and sourdough types (produced with different types of wheat flour and substrates). A physical analysis (oven jump, bread shape, crust thickness, expansion coefficient, and images of the slices), proximal composition examination (moisture, carbohydrates, proteins, lipids, and ash), and acceptability and purchase intent evaluation were then performed. The results showed that the factors under study influenced the technological characteristics of the milk breads, and that the sourdough consisting of whole wheat flour and yogurt was less acceptable. However, sourdough prepared using white wheat flour and beer wort was the most effective, being a promising alternative in the elaboration of milk breads. |
URI: | http://www.repositorio.ufop.br/jspui/handle/123456789/17686 |
DOI: | https://doi.org/10.15406/mojfpt.2023.11.00272 |
ISSN: | 2381-182X |
Licença: | This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and build upon your work non-commercially. Fonte: PDF do artigo. |
Aparece nas coleções: | DEALI - Artigos publicados em periódicos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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ARTIGO_UsenaturalYogurt.pdf | 663,76 kB | Adobe PDF | Visualizar/Abrir |
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