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https://hdl.handle.net/1822/41894
Título: | Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage |
Autor(es): | Rocha, João Miguel Ferreira Malcata, F. Xavier |
Data: | Jun-2016 |
Editora: | Wiley |
Revista: | Journal of Food Quality |
Citação: | 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 |
Resumo(s): | 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. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/41894 |
DOI: | 10.1111/jfq.12183 |
ISSN: | 0146-9428 |
e-ISSN: | 1745-4557 |
Versão da editora: | http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4557 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
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 |