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Impact on Sensory Preference and Physicochemical Parameters of Salt Reduction on Bread

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Impact on Sensory Preference and Physicochemical Parameters of Salt Reduction on Bread MESTRADO EM ALIMENTAÇÃO COLETIVA Impact on sensory preference and physicochemical parameters of salt reduction on bread Célia Regina Oliveira Monteiro M 2018 Impact on sensory preference and physicochemical parameters of salt reduction on bread Impacto na avaliação sensorial e nos parâmetros físico-químicos da redução de sal no pão Célia Regina Oliveira Monteiro Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto Orientadora Professora Doutora Carla Gonçalves Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto Universidade de Trás-os-Montes e Alto Douro Coorientadora Professora Doutora Olívia Pinho Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto Dissertação de candidatura ao grau de Mestre em Alimentação Coletiva apresentada à Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto 2018 iii Financiamento Esta investigação foi financiada pela empresa Moagem Ceres (MOAGEM CERES A. DE FIGUEIREDO & IRMÃO, S.A.), Porto iv “Há um tempo em que é preciso abandonar as roupas usadas, que já têm a forma do nosso corpo, e esquecer os nossos caminhos, que nos levam sempre aos mesmos lugares. É o tempo da travessia: e se não ousarmos fazê-la, teremos ficado, para sempre, à margem de nós mesmos.” Fernando Teixeira de Andrade v Acknowledgements À Doutora Carla Gonçalves, agradeço toda a orientação, conhecimentos transmitidos, disponibilidade e confiança depositada ao longo deste percurso. À Prof.ª Olívia Pinho, pelo exemplo de sabedoria, ensinamentos e sugestões científicas. À Doutora Zita Martins, por todo o apoio, tempo despendido e conhecimentos partilhados. Agradeço pela valiosa contribuição na análise estatística dos dados, mas sobretudo agradeço a amizade. À Moagem Ceres, pela possibilidade de colaboração, determinante para a realização desta investigação. Agradeço em particular ao Eng.º. Paulo Cardoso, à Diana Martins, e à restante equipa técnica da padaria experimental. À colega Andreia Lemos, pelas dicas nos procedimentos laboratoriais. Aos participantes que aceitaram colaborar nas provas de análise sensorial, pela curiosidade demonstrada nesta “ciência”, pelo tempo despendido e pela paciência resistente que sempre apresentaram. À Santa Casa da Misericórdia de Baião, local onde trabalho, nas pessoas do Sr. Provedor, Eng.º José Carvalho e da Coordenadora Geral, Dra. Paula Pereira. Agradeço pela possibilidade de formação e pela compreensão da importância deste passo académico para a aquisição de competências pessoais e profissionais. Ao António, pelo companheirismo, pela ajuda incondicional, por ter suavizado as “infindáveis” horas de laboratório, pela paciência e pelas palavras de incentivo quando já parecia não existir luz ao fundo do túnel. Aos meus pais, pelo tempo em que precisaram de mim, mas que não pude estar lá. O meu sincero obrigada! vi vii Tables of Contents List of Figures .................................................................................................... xi List of Tables .................................................................................................... xii Resumo ............................................................................................................ xv Abstract .......................................................................................................... xvii List of abbreviations ........................................................................................ xix Chapter I – Introduction and Aims ................................................................... 21 1. Salt, the “white gold" .................................................................................... 23 1.1. Evidence of the effects of salt on health .............................................. 25 1.1.1. Hypertension and Cardiovascular Diseases ................................................. 25 1.1.2. Other adverse effects of salt ...................................................................... 30 1.2. Recommendations versus salt consumption ....................................... 32 1.3. Salt reduction initiatives ...................................................................... 36 2. Bread: history and cultural importance ........................................................... 41 2.1. Bread and Salt ..................................................................................... 43 2.1.1. Technological impact of salt on bread production .................................. 45 2.1.1. a) Dough characteristics and gluten network .............................................................. 45 2.1.1. b) Yeast activity and fermentation rate ....................................................................... 46 2.1.1. c) Crumb structure and crust color ............................................................................... 47 2.1.2. Salt influence on bread quality ............................................................... 48 2.1.2. a) Specific bread volume .............................................................................................. 48 2.1.2. b) Shelf-life and microbial safety ................................................................................. 49 2.1.2. c) Sensory profile .......................................................................................................... 49 2.2. Reduction of salt in bread – projects and studies ................................ 51 3. Aims ........................................................................................................... 55 Chapter II – Material and Methods ................................................................... 57 4. Sampling .................................................................................................... 59 4.1. Level of salt in original recipes – preliminary study ............................. 60 4.2. Bread making ...................................................................................... 61 viii 4.2.1. “D’água” bread ....................................................................................... 61 4.2.2. “Carcaça” bread ..................................................................................... 61 4.2.3. “Mistura” bread ...................................................................................... 62 4.2.4. “Regueifa” bread .................................................................................... 62 5. Dough analysis ............................................................................................ 63 5.1. Rheofermentometer evaluation ............................................................ 63 6. Bread analysis ............................................................................................. 64 6.1. Physical Characteristics ...................................................................... 64 6.1.1. Bread weight evaluation ........................................................................ 64 6.1.2. Bread volume evaluation ....................................................................... 64 6.1.3. Bread moisture evaluation ..................................................................... 64 6.2. Crumb structure and color image analysis ........................................... 65 6.3. Sodium analysis .................................................................................. 66 6.3.1. Chemicals and Samples ........................................................................ 66 6.3.2. Sample Preparation ............................................................................... 66 6.4. Bread Sensory Analysis ....................................................................... 68 6.4.1. Trained panel: selection and training ..................................................... 68 6.4.1. a) Basic tastes test ....................................................................................................... 69 6.4.1. b) Ranking test ............................................................................................................. 70 6.4.1. c) Triangular test .......................................................................................................... 72 6.4.2. Trained panel: validation ........................................................................ 72 6.4.3. Descriptive Analysis for bread samples ................................................. 72 6.4.3. a) Descriptive sensory attributes.................................................................................. 73 6.4.3. b) Sensory evaluation of taste control ......................................................................... 74 6.4.4. Sensory profile of bread: Evaluation procedure ..................................... 75 6.5. Consumer test ..................................................................................... 76 6.6. Preference Mapping ............................................................................. 76 7. Statistical Analysis ....................................................................................... 77 Chapter III – Results and Discussion ............................................................... 79 8. Dough evaluation: Rheofermentometer evaluation .......................................... 81 ix 9. Bread physicochemical characteristics: bread weight, volume, moisture and sodium ................................................................................................................ 84 10. Crumb structure and color image analysis .....................................................
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