Rafael Audino Zambelli, Antonio Weskley Soares, Luan Icaro Freitas Pinto, Cícera Alyne Lemos Melo, Luciana Gama de Mendonça, Ana Caroline da Silva, Glauber Batista Moreira Santos, Marina Lisboa Silva, Maryana Monteiro Farias
Abstract:The aim of this study was to develop a new bread formulation from different amounts of açaí powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed using the central composite rotational design and having as dependent variables specific volume, hardness, crumb color and image analysis. Statistical analysis was performed using multiple regression and response surface. The results showed that the inclusion of powdered açaí and polydextros…
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