Physicochemical characterization of a traditional portuguese bread (pão transmontano) towards its future certification – preliminary results

Abstract

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.info:eu-repo/semantics/publishedVersio