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Publicação
Aproximação ao estudo da tipificação do pão de Mafra
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| Capa | 13.67 KB | Adobe PDF | ||
| Agradecimentos/resumo/Extended Abstract | 51.66 KB | Adobe PDF | ||
| Tese | 4.34 MB | Adobe PDF | ||
| Anexo 2 | 7.08 KB | Adobe PDF | ||
| Anexo 5 | 525.28 KB | Adobe PDF |
Autores
Orientador(es)
Resumo(s)
The present study intends to contribute to the characterization of Mafra’s Bread, seeking to
identify potential specific characteristics of the product, aiming a potential application for
Protected Geographical Indication (PGI). Six samples from the Mafra county: Barril,
Carvalhal, Ericeira, Casal do Rodo, Malveira and two from Encarnação are selected. Two
samples were selected from neighboring regions, Sintra and Loures. Samples were
characterized for physical-chemical, sensory, and thermal properties as well image analysis
of the bread slices. The results were submitted to analysis of variance (ANOVA) and
multivariate analysis (Principal Components Analysis and Cluster). The analysis of
identification sheets showed that bread from the region of Mafra differs from the conventional
production process. Higher mixing times and lower fermentation times and levels of yeast
used, are the main differences encountered. Results from bread samples from Alentejo were
added to our results in order to evaluate discrimination ability among various regions.
Through statistical treatment a complete differentiation of the Alentejo samples and samples
from Mafra and bordering regions were achieved. Associated to the difference found
between the neighboring regions and Mafra breads are the variables aw, firewood taste,
chroma, density, hardness and Young's modulus. In conclusion, due to its characteristics, a
potential PGI can be applied to Mafra's Bread.
Descrição
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Palavras-chave
Mafra's bread protected geographical indication sensorial properties image analysis multivariate analysis pão de Mafra indicação geográfica protegida caracteristicas fisico-quimicas caracteristicas sensoriais