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Harnessing the power of natural mineral waters in bread formulations: effects on chemical, physical, and physicochemical properties

2024-10-10Journal article Open access
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dc.contributor.authorFerreira, Fernanda
dc.contributor.authorGuimarães, Rafaela
dc.contributor.authorLemos, André
dc.contributor.authorMilho, Catarina
dc.contributor.authorSilveira, Tayse F. F. da
dc.contributor.authorUeda, Jonata M.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C. F. R.
dc.contributor.authorPintado, Manuela
dc.contributor.authorAlves, Maria José
dc.date.accessioned2024-11-08T11:23:29Z
dc.date.available2024-11-08T11:23:29Z
dc.date.issued2024-10-10
dc.description.abstractThis study aimed to evaluate the feasibility of incorporating natural mineral waters (NMW), including thermal water (TW) and bottled mineral water (BMW), into bread (‘biju’ type) to enhance its mineral content and explore their impacts on physicochemical, technological, biochemical, and chemical composition. NMW, rich in sodium, potassium, and magnesium, resulted in bread formulations with higher contents of these minerals and greater total mineral levels, thus potentially enriching food products. Proximate composition analysis showed no significant differences in moisture, proteins, carbohydrates, and energy, except for lipids and soluble sugars. Texture analysis revealed that water type influenced textural properties, with salt content affecting hardness, springiness, and cohesiveness. Viability analysis of Saccharomyces cerevisiae showed consistent results across formulations, suggesting water pH and mineral content did not significantly affect fermentation. In addition, bread formulations without added salt were developed to assess the potential of sodium-rich NMW as a natural source of salt. For these samples, and considering the parameters assessed, except for salt and sodium content, the differences observed were slight compared to salt-added formulations, highlighting NMW’s potential to produce low-salt bread. These findings not only enhance the value of local resources but also offer an innovative and sustainable strategy for utilizing NMW springs across Europe.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/app14209179pt_PT
dc.identifier.eid85207410738
dc.identifier.issn2076-3417
dc.identifier.urihttp://hdl.handle.net/10400.14/47154
dc.identifier.wos001341359300001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBreadpt_PT
dc.subjectChemical compositionpt_PT
dc.subjectMineralspt_PT
dc.subjectNatural mineral waterspt_PT
dc.subjectPhysical propertiespt_PT
dc.titleHarnessing the power of natural mineral waters in bread formulations: effects on chemical, physical, and physicochemical propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue20pt_PT
oaire.citation.titleApplied Sciences (Switzerland)pt_PT
oaire.citation.volume14pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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