Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/41894
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Campo DC | Valor | Idioma |
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dc.contributor.author | Rocha, João Miguel Ferreira | por |
dc.contributor.author | Malcata, F. Xavier | por |
dc.date.accessioned | 2016-06-06T16:27:09Z | - |
dc.date.available | 2016-06-06T16:27:09Z | - |
dc.date.issued | 2016-06 | - |
dc.identifier.citation | Rocha, J.; Malcata, F. Xavier, Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage. Journal of Food Quality, 39(3), 218-233, 2016 | por |
dc.identifier.issn | 0146-9428 | por |
dc.identifier.uri | https://hdl.handle.net/1822/41894 | - |
dc.description.abstract | Besides water, maize and rye flour are the main constituents of broa a unique sourdough bread, manufactured following traditional protocols at the farm level in Portugal. Mother-dough, i.e., a piece of leavened dough kept aside from batch to batch under refrigeration conditions, constitutes the only starter culture used throughout breadmaking. Maize and rye flour, as well as mother-dough, were accordingly assayed for their microbiological profiles throughout storage time, to characterize the evolution in viability of the adventitious microorganisms: total viable counts, as well as viable yeasts, molds, gram-negative rods, gram-positive rods (endospore-forming and nonsporing) and gram-positive cocci (catalase+ and catalase). In general, all microbial groups exhibited an outstanding resistance to storage, so use of mother-dough appears technologically effective in this form of breadmaking, and an appropriate storage of flour does not convey any important changes to their microbiological profile. | por |
dc.description.sponsorship | Several members of the Regional Directorate of Agriculture of Entre-Douro-e-Minho (DRAEDM, Portugal) and several local farmers are hereby gratefully acknowledged for their cooperation, on a volunteer basis, in supplying samples for analysis. Financial support for author J. M. R. was provided by a Ph.D. fellowship within the program PRAXIS XXI – ref. PRAXIS XXI/BD/16060/98, administered by Fundação para a Ciência e a Tecnologia (Portugal) and supervised by author F. X. M. Partial financial support was received within program PAMAF – IED, through research grant “Pão de milho: caracterização do processo tradicional de produção e melhoramento tecnológico” – ref. PAMAF 1022, administered by Ministério da Agricultura, Desenvolvimento Rural e Pescas (Portugal) and coordinated by author F. X. M. | por |
dc.language.iso | eng | por |
dc.publisher | Wiley | por |
dc.rights | openAccess | por |
dc.title | Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4557 | por |
dc.comments | CEB33747 | por |
sdum.publicationstatus | info:eu-repo/semantics/publishedVersion | por |
oaire.citationStartPage | 218 | por |
oaire.citationEndPage | 233 | por |
oaire.citationIssue | 3 | por |
oaire.citationConferencePlace | United Kingdom | - |
oaire.citationTitle | Journal of Food Quality | por |
oaire.citationVolume | 39 | por |
dc.date.updated | 2016-06-05T15:15:57Z | - |
dc.identifier.eissn | 1745-4557 | - |
dc.identifier.doi | 10.1111/jfq.12183 | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Journal of Food Quality | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_33747_1.pdf | 332,5 kB | Adobe PDF | Ver/Abrir |