Physicochemical characterization of a traditional Portuguese bread (Pão Transmontano) towards its future certification – preliminary results
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abstract
In Trás-os-Montes region, Northeast of Portugal, it is tradition to produce a kind of bread, called pão transmontano. In the present work two breads from Vale de Nogueira and Bragança were physic-chemical characterized in order to collect data for pão transmontano future certification. Results regarding dimensions, colour, water activity, pH, moisture, ash, salt, fat, protein and total dietary fibre contents are presented and discussed, being both breads compared with the "common" wheat bread. The mean composition of this bread is described on the Food Composition Table that is a national reference paper for the composition of food products and is regularly updated by “Instituto Ricardo Jorge”, a well-known Portuguese institution.
Vale de Nogueira’s bread presented a total weight of 987.6 g, diameter of 23.0 cm and height of 8.5 cm; water activity of 0.975 ± 0.012; salt content 0.32 ± 0.04% (d.w.); moisture content of 31.18 ± 4.15% (f.w.); ash content 1.19 ± 0.03% (d.w.); pH value 6.36 ± 0.02; fat content 0.95 ± 0.22% (d.w.); total dietary fibre content of 4.11± 0.50% (d.w.), and total protein content of 7.18 ± 0.08% (d.w.). Bragança’s bread presented a total weight of 1123.8 g, diameter of 24.0 cm and height of 10.0 cm; water activity of 0.965 ± 0.005; salt content 0.79 ± 0.04%; moisture content of 35.09 ± 1.12% (f.w.); ash content 1.73% ± 0.01%; pH value 6.28 ± 0.02; fat content 1.50 ± 0.26%; total dietary fibre content of 6.03 ± 0.51%, and total protein content of 7.98 ± 0.16%, suggesting some differences between the two breads. Moreover, the breads of Vale de Nogueira and Bragança showed lower fat and protein contents than the "common" wheat bread. In terms of the colour coordinates for the crust and crumbs, both breads presented similar values in relation to L*, a*, b*, chroma or saturation (C*) and hue angle (h*), indicating that the major differences are found in their nutritional composition instead format and colour.
The Trás-os-Montes region, Northeast of Portugal, is a region rich in traditions and typical products with
different flavors, being the bread one of the most appreciated products. Its importance derives not only
from the direct consumption, but also of its inclusion as an ingredient in different products of which it stand
out the sausages so famous in the region. In this regard the preservation of knowledge, genuineness and
authenticity associated with the production of bread in Trás-os-Montes region according to traditional
processes, is one of the most important and current aspects so as not to miss this accumulated knowledge
over generations.
In the present work two breads from Vale de Nogueira and Bragança were physicochemical characterized in
order to collect data for Pão Transmontano future certification. Results regarding dimensions, colour, water
activity, pH, moisture, ash, salt, fat, protein and total dietary fibre contents are presented and discussed,
being both breads compared with the "common" wheat bread. The mean composition of this bread is
described on the Food Composition Table that is a national reference paper for the composition of food
products and is regularly updated by “Instituto Ricardo Jorge”, a well-known Portuguese institution.
The breads of Vale de Nogueira and Bragança showed lower fat and protein contents than the "common"
wheat bread. In terms of the colour coordinates for the crust and crumbs, both breads presented similar
values in relation to L*, a*, b*, chroma or saturation (C*) and hue angle (h*), indicating that the major
differences are found in their nutritional composition instead format and colour.
This work was performed in collaboration with the TRADEIT project which has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement n° 613776.
