2
|
Gheno AM, Geadicke JP, Müller L, Stoffel F, Barbosa RG. Avaliação de atributos tecnológicos de pão francês com adição de farinhas de vegetais. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.11321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Resumo O pão francês é considerado um dos produtos de panificação com maior consumo no Brasil, correspondendo a 53% do consumo de pães no Brasil, e está presente na alimentação de indivíduos de todas as classes sociais. O uso de farinhas de vegetais em pães vem sendo estudado a fim de obter produtos enriquecidos com fibras e com melhorias sensoriais de sabor, cor e textura. Assim, o objetivo deste estudo foi avaliar o efeito da adição de farinhas de cenoura e de casca de jabuticaba-açu na formulação de pão francês após assamento, por meio do planejamento fatorial completo 22, sendo investigadas as seguintes respostas variáveis: pH, atividade de água, firmeza, volume específico, perda de massa, umidade e cor da casca e do miolo. Adicionalmente, para fins de comparação, foi elaborado um pão controle sem adição de farinhas de vegetais e, nos demais ensaios, foram adicionadas as duas farinhas em cada formulação em concentrações diferentes. Por meio da análise de variância dos coeficientes de regressão, observaram-se efeitos significativos das farinhas sobre os parâmetros de luminosidade (L*) da crosta, cor do miolo a* e cor do miolo b*. Nos demais atributos de pH, atividade de água, firmeza, volume específico, perda de massa, umidade, luminosidade do miolo, cor da crosta a* e cor da crosta b*, não foram observados efeitos significativos por análise de variância dos coeficientes de regressão. Conclui-se que a adição de farinhas de cenoura e de casca de jabuticaba-açu nos níveis de 2% a 6% na formulação do pão francês, sugerindo uma melhoria nutricional sem perdas tecnológicas.
Collapse
|
3
|
Sheikholeslami Z, Mahfouzi M, Karimi M, Ghiafehdavoodi M. Modification of dough characteristics and baking quality based on whole wheat flour by enzymes and emulsifiers supplementation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110794] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
4
|
Ribeiro AEC, Oliveira AR, da Silva ACM, Caliari M, Júnior MSS. Physicochemical quality and sensory acceptance of toasts with partial replacement of wheat flour by maize biomass flour. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3843-3851. [PMID: 32903943 PMCID: PMC7447719 DOI: 10.1007/s13197-020-04416-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/28/2020] [Accepted: 04/03/2020] [Indexed: 06/11/2023]
Abstract
The aim of this study was to assess physicochemical and sensory viability of toasts developed from the partial replacement of wheat flour (WF) by maize biomass flour (MBF). Different levels of MBF (0, 5, 10, 15 and 20 g 100 g-1) were used. Data obtained were evaluated by univariate and multivariate analyses. The level of replacement of WF by MBF influenced all physicochemical properties of the toast. Moisture (5.67-7.12 g 100 g-1), hardness (56.67-131.66 N), chroma of crust and crumb (29.86-30.27 and 19.76-25.83, respectively), and hue angle of crust and crumb (60.32°-64.79° and 81.41°-82.06°, respectively) were increased; and area (2286.4-1658.1 mm2), specific volume (3.47-1.83 mL g-1) and luminosity of crust and crumb (62.39-59.67 and 65.49-62.54, respectively) were decreased as the level of substitution of WF by MBF increased. The toasts did not present microbiological risk. The formulations with higher sensory acceptance were 5 and 15 g 100 g-1 of MBF, being considered rich in proteins (16.25 and 15.43 g 100 g-1, respectively) and rich in dietary fibers (12.10 and 16.02 g 100 g-1, respectively), therefore with high nutritional and functional values. The production of toasts with partial replacement of WF by MBF is feasible in relation to physicochemical and sensory characteristics, which it may stimulate exploitation of this by-product and sustainable production of baked goods.
Collapse
Affiliation(s)
- Alline Emannuele Chaves Ribeiro
- Agronomy Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil
- Rural Development Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil
| | - Aryane Ribeiro Oliveira
- Food Engineering Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil
| | - Ana Caroline Mendes da Silva
- Food Engineering Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil
| | - Márcio Caliari
- Rural Development Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil
- Food Engineering Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil
| | - Manoel Soares Soares Júnior
- Agronomy Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil
- Food Engineering Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil
| |
Collapse
|
10
|
Majzoobi M, Raiss Jalali A, Farahnaky A. Impact of Whole Oat Flour on Dough Properties and Quality of Fresh and Stored Part-Baked Bread. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12237] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Mahsa Majzoobi
- Department of Food Science and Technology School of Agriculture; Shiraz University; Shiraz Iran
- Department of Primary Industries; Wagga Wagga Agricultural Institute and Graham Centre for Agricultural Innovation; Wagga Wagga NSW 2650 Australia
| | - Aida Raiss Jalali
- Department of Food Science and Technology School of Agriculture; Shiraz University; Shiraz Iran
| | - Asgar Farahnaky
- Department of Food Science and Technology School of Agriculture; Shiraz University; Shiraz Iran
- School of Biomedical Sciences and Graham Centre for Agricultural Innovation; Charles Sturt University; Wagga Wagga NSW Australia
| |
Collapse
|
11
|
Majzoobi M, Raissjalali A, Jamalian J, Farahnaky A. Effect of White Wheat Flour Substitution with Whole Oat Flour on Physical Properties of Part-Baked Frozen Bread. J Texture Stud 2015. [DOI: 10.1111/jtxs.12139] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Mahsa Majzoobi
- Department of Food Science and Technology; School of Agriculture; Shiraz University; 7144165186 Shiraz Iran
- School of Biomedical Sciences; Graham Centre for Agricultural Innovation and ARC Industrial Transformation Training Centre for Functional Grains; Charles Sturt University; Wagga Wagga New South Wales Australia
| | - Aida Raissjalali
- Department of Food Science and Technology; School of Agriculture; Shiraz University; 7144165186 Shiraz Iran
| | - Jalal Jamalian
- Department of Food Science and Technology; School of Agriculture; Shiraz University; 7144165186 Shiraz Iran
| | - Asgar Farahnaky
- Department of Food Science and Technology; School of Agriculture; Shiraz University; 7144165186 Shiraz Iran
- School of Biomedical Sciences; Graham Centre for Agricultural Innovation and ARC Industrial Transformation Training Centre for Functional Grains; Charles Sturt University; Wagga Wagga New South Wales Australia
| |
Collapse
|
12
|
Adams V, Ragaee S, Abdel-Aal ESM. Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality. Cereal Chem 2015. [DOI: 10.1094/cchem-01-15-0016-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Vivian Adams
- Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1
| | - Sanaa Ragaee
- Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1
| | - El-Sayed M. Abdel-Aal
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada, N1G 5C9
| |
Collapse
|
13
|
Ertaş N. Technological and chemical characteristics of breads made with lupin sprouts. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2013.0347] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- N. Ertaş
- Faculty of Engineering and Architecture, Department of Food Engineering, Necmettin Erbakan University, Hulusi Baybal Street, 42060 Konya, Turkey
| |
Collapse
|