| Full text | |
| Author(s): |
Total Authors: 3
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| Affiliation: | [1] Univ Sao Paulo, Fac Anim Sci & Food Engn USP FZEA, Food Engn Dept, Lab Bread & Dough Proc LAPROPAMA, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 1
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| Document type: | Journal article |
| Source: | Food Chemistry; v. 332, DEC 1 2020. |
| Web of Science Citations: | 0 |
| Abstract | |
Different baking conditions were used in order to evaluate its effects on bread aspects. Doughs were baked at 160, 190 and 220 degrees C, during 9, 12, 15 and 20 min, and characterized in relation to color change, oxalate and mineral concentration, and protein digestibility. The higher the baking temperature and time, the higher the crust color change, the lower the oxalate concentration, and the higher the amount of some macro minerals. Protein digestibility may also be favored, however it does not follow a linear correlation. Although it is not possible to obtain a condition that favors the content of all minerals, protein digestibility and reduces oxalate content, the use of high temperatures and times is important as it can reduce oxalate and thereby prevent its associated problems. Understanding how to optimize it during baking could be used to produce breads with a higher mineral bioavailability, an important strategy for food industry and also when using alternative flours. (AU) | |
| FAPESP's process: | 13/12693-0 - Study of functional French bread producing during the baking process: a local study to better understanding the technological and sensory properties of final product |
| Grantee: | Fernanda Maria Vanin |
| Support type: | Regular Research Grants |
| FAPESP's process: | 18/03324-5 - Sustainable food production: a case study of Brazilian orange juice industry waste application. |
| Grantee: | Fernanda Maria Vanin |
| Support type: | Regular Research Grants |