Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical Properties
This 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 com...
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2024-10-01
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| author | Fernanda Ferreira Rafaela Guimarães André Lemos Catarina Milho Tayse F. F. da Silveira Jonata M. Ueda Márcio Carocho Sandrina A. Heleno Lillian Barros Isabel C. F. R. Ferreira Manuela Pintado Maria José Alves |
| author_facet | Fernanda Ferreira Rafaela Guimarães André Lemos Catarina Milho Tayse F. F. da Silveira Jonata M. Ueda Márcio Carocho Sandrina A. Heleno Lillian Barros Isabel C. F. R. Ferreira Manuela Pintado Maria José Alves |
| author_sort | Fernanda Ferreira |
| collection | DOAJ |
| description | This 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 <i>Saccharomyces cerevisiae</i> 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. |
| format | Article |
| id | doaj-art-ea51ba8b81814e9f9c856cbf1cb46285 |
| institution | OA Journals |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-ea51ba8b81814e9f9c856cbf1cb462852025-08-20T02:10:57ZengMDPI AGApplied Sciences2076-34172024-10-011420917910.3390/app14209179Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical PropertiesFernanda Ferreira0Rafaela Guimarães1André Lemos2Catarina Milho3Tayse F. F. da Silveira4Jonata M. Ueda5Márcio Carocho6Sandrina A. Heleno7Lillian Barros8Isabel C. F. R. Ferreira9Manuela Pintado10Maria José Alves11Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo de Botelho nº 1327, 4169-005 Porto, PortugalAquavalor—Centro de Valorização e Transferência de Tecnologia da Água, Rua Doutor Júlio Martins, nº1, 5400-342 Chaves, PortugalAquavalor—Centro de Valorização e Transferência de Tecnologia da Água, Rua Doutor Júlio Martins, nº1, 5400-342 Chaves, PortugalAquavalor—Centro de Valorização e Transferência de Tecnologia da Água, Rua Doutor Júlio Martins, nº1, 5400-342 Chaves, PortugalCIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalEscola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo de Botelho nº 1327, 4169-005 Porto, PortugalAquavalor—Centro de Valorização e Transferência de Tecnologia da Água, Rua Doutor Júlio Martins, nº1, 5400-342 Chaves, PortugalThis 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 <i>Saccharomyces cerevisiae</i> 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.https://www.mdpi.com/2076-3417/14/20/9179natural mineral watersbreadchemical compositionphysical propertiesminerals |
| spellingShingle | Fernanda Ferreira Rafaela Guimarães André Lemos Catarina Milho Tayse F. F. da Silveira Jonata M. Ueda Márcio Carocho Sandrina A. Heleno Lillian Barros Isabel C. F. R. Ferreira Manuela Pintado Maria José Alves Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical Properties Applied Sciences natural mineral waters bread chemical composition physical properties minerals |
| title | Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical Properties |
| title_full | Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical Properties |
| title_fullStr | Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical Properties |
| title_full_unstemmed | Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical Properties |
| title_short | Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects on Chemical, Physical, and Physicochemical Properties |
| title_sort | harnessing the power of natural mineral waters in bread formulations effects on chemical physical and physicochemical properties |
| topic | natural mineral waters bread chemical composition physical properties minerals |
| url | https://www.mdpi.com/2076-3417/14/20/9179 |
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