Pão transmontano: the use of physicochemical characterization and chemometrics in order to achieve the PGI certification
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abstract
The purpose of the present work was to perform the physicochemical
characterization and chemometrics of a traditional Portuguese bread, called "Pão do
Nordeste Transmontano", towards PGt certíftcation application. This bread is typical
of the Northeast region of Portugal and hás distinguíshed characteristics. Twentyfour
samples were randomty cottected in the twefve munícípaïítíes that constitute the
Northeast region of Portugal. In addition to the food quality parameters a survey was
carried out per bakery to collect o^rational information on the production and
marketing.
More than 50% of the bakeries used floúrs of the types 65 and 55, yeast,
water (60-70 L/100 kg flour) and salt (1.2-1.4 kg/100 kg flour). The kneading,
leavening and baking times ranged between 15-20, 60-90 and 50-60 min,
respectively. The cooking temperature ranged between 220 and 250°C. Conceming
marketing, the bread is sold with a weight of 0.5 and 2 Kg, unpackaged or packaged,
sliced or whole. Concerning chemical properties, the breads analyzed showed a pH,
moisture, ash, fat, protein, díetary fíber and salt contents bebween 5. 0-6.0, 30.0-
40. 0%, 1. 7-2.5% d.w, 2. 3-3. 1% d.w., 14. 5-15.4% d.w, 3. 2-4.7% d.w., 0. 7-1.0% d.w,
respectively. Regarding microbiological analysis, ali samples were satisfactory and
acceptable in terms of total mesophylls, and yeasts and molds. Moreover, when
grouping the values obtained by the two áreas that characterize Trásos-Montes
region, Terra Fria and Terra Quente, no significant differences were observed in
almost ali parameters of the breads produced in both áreas, not being possible to
differentiate them and allowing its PGI certification.
The purpose of the present work was to perform the physicochemical characterization and chemometrics of a traditional Portuguese bread, called “Pão do Nordeste Transmontano”, towards PGI certification application.
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.
