a b s t r a c tOmega-3 enriched foods are considered functional foods, however they may present undesirable sensory characteristics due to oxidation. The objective of this study was to evaluate the influence of the addition of 0.00e5.00 g/100 g microencapsulated omega-3 fatty acids (MO) and of 0.000e0.100 g/100 g rosemary extract (RE) on the technological and sensory quality of white pan bread, following a 2 2 central composite rotational design (CCRD). The responses evaluated were the specific volume, texture, moisture and color, and the scores obtained in the sensory acceptance test for appearance, aroma, flavor, texture and overall acceptance, and purchase intention. Increasing MO concentration reduced specific volume and lightness and increased firmness and color saturation. Increasing RE concentration presented only a small effect on the reduction of lightness. In the sensory acceptance test, all samples presented acceptable scores (>5).
This study aimed to verify the potential of extruded wheat flour (EWF) or pre-gelatinized cassava starch (PGS) to improve the process and the quality of French bread elaborated from frozen dough. Three formulations were prepared: 100% control wheat flour (CWF) and the other two formulations with 5% substitution of wheat flour by EWF or PGS. Frozen doughs were frozen stored for seven days and after this period they were thawed, fermented, baked and evaluated for physical, chemical and technological characteristics. Available glucose levels found for EWF (12g/100g), and PGS (11.7g/100g) in relation to CWF (7.1g/100g) showed higher sugar availability for yeasts at the initial stage of proofing, and may also have had a cryoprotective effect when freezing bread doughs. The frozen doughs with EWF or PGS, when thawed and fermented, presented higher volume increase, but after baking, they presented lower volume when compared to the control bread. The results of this study are promising for the use of extruded wheat flour or pre-gelatinized cassava starch as sugar providers for doughs' post-freezing proofing process, improving frozen dough process of French-type bread.
RESUMOFarinhas de arroz e de aveia e amido de trigo foram adicionados de vital glúten e avaliados pelo Teste de Panificação. Usou-se como padrão uma amostra de farinha de trigo com característi-cas adequadas para produção de pão. Os níveis de adição de vital glúten foram de 10, 15, 17,5, 20 e 30% para a farinha de arroz e de 10, 20 e 30% para a farinha de aveia. Ao amido de trigo, extraído da farinha de trigo utilizada como padrão, foi adicionado vital glúten de forma a reconstituir o teor de glúten original da farinha. Os melhores resultados do teste de panificação foram obtidos com 17,5% de vital glúten na farinha de arroz e 20% de vital glúten na farinha de aveia. Foram obtidos pães com volumes específicos inferiores aos de trigo (2,67cm 3 /g para vital glúten + farinha de arroz, 3,07cm 3 /g para vital glúten + farinha de aveia e 4,14cm 3 /g para vital glúten + amido de trigo contra 5,15cm 3 /g para os de farinha de trigo). As melhores misturas foram analisadas quanto às suas características reológicas e comparadas com a farinha de trigo original. A mistura de amido de trigo e vital glúten apresentou características farinográficas extensográficas inferiores à farinha de trigo e deu origem a pães de menor volume e com estrutura compacta. No geral, a adição de vital glúten propiciou a obtenção de pães com característi-cas aceitáveis, embora inferiores às do pão de farinha de trigo. As características dos pães contendo vital glúten foram: pouca simetria e quebra praticamente inexistente. São necessários novos estudos sobre a interação do vital glúten com os demais componentes da farinha de trigo e sua influência na qualidade do produto final.Palavras-chave: vital glúten; farinha de arroz; farinha de aveia; amido de trigo; pão. 3 /g for vital gluten+oat flour and 4.14 cm 3 /g for vital gluten+wheat starch and 5.15cm 3 /g for standard wheat flour). The rheological characteristics of the best blends were analyzed and compared to the standard wheat flour. The blend of vital gluten and flour starch showed inferior rheological characteristics than the original wheat flour. Also, their breads showed lower volume and compact structure. In general, breads with acceptable characteristics were obtained with the addition of vital gluten to rice flour, oat flour and wheat starch although these characteristics were inferior to those from the breads produced with the original wheat flour. Breads with vital gluten showed little symmetry and almost no breaking. New studies are necessary to investigate the interaction of vital gluten with the other components of wheat flour and its influence in the quality of the final product. SUMMARYKeywords: vital gluten; rice flour; oat flour; wheat starch; bread. -INTRODUÇÃODentre as farinhas dos diferentes cereais, apenas a do trigo tem a habilidade de formar uma massa viscoelástica que retém o gás produzido durante a fermentação e nos primeiros estágios de cozimento do pão, dando origem a um produto leve. As proteínas, mais especificamente as formadoras do glúten, são as principais respons...
Massas alimentícias de boa qualidade podem ser obtidas quando se utiliza o arroz como matéria-prima e quando são empregadas tecnologias que exploram as propriedades funcionais do amido. A adição de materiais protéicos capazes de formar estrutura semelhante à do glúten e de aditivos que se complexam com o amido também pode dar bons resultados. Trata-se de produto para portadores da doença celíaca cujo único tratamento é a completa retirada do trigo, centeio, cevada e aveia da dieta. Constitui ainda boa alternativa para emprego de subproduto do processo de beneficiamento do arroz, com pouco uso industrial e baixo valor comercial. Finalmente, para os fabricantes de massas alimentícias representa possibilidade de diversificação e de ampliação de seu mercado. RICE PASTA: A REVIEW Abstract It is possible to have a good quality rice pasta when this raw material is combined to technologies that explore the functional properties of the starch. The addition of high protein flours capable of forming a structure similar to that of gluten and the use of additives can also bring good results. Rice pasta is an interesting product for celiac patients for whom the only treatment is the complete removal of wheat, rye, barley and oat from the diet. It is also a good alternative for the by-product from rice processing which has few industrial usage and low commercial value. Finally, it represents for the pasta producers the possibility of offering new products and growing their market.
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