Elaboração De Pães Com Adição De Farinha Do Bagaço De Malte

Abstract

Elaboração de pães com adição de farinha do bagaço de malte Preparation of breads with the addition of malt bagasse flour

Development and characterization of roll bread with partial replacement of wheat flour by malt bagasse

“…The high protein content in MB ensures that, even with the decrease in the concentration of wheat protein, the viscoelastic structure of the gluten network will be established by the combination of protein with water, through mixing (Kuiavski et al, 2020).…”

“…Malt bagasse is rich in fiber, protein and lipids (Kuiavski, Bezerra, Teixeira, & Rigo, 2020). The most common destination of this by-product is for animal feed (Jacometti et al, 2015).…”

“…The most common destination of this by-product is for animal feed (Jacometti et al, 2015). Its use by the food industry represents an alternative for the development of functional foods and nutrient recovery, in addition to mitigating environmental impacts associated with its uncontrolled disposal, providing economic benefits to the brewing industry (Kuiavski et al, 2020).…”

“…One of the options found is the partial replacement of wheat flour by malt bagasse flour in the production of baking products, such as bread and cake (Kuiavski et al, 2020;Santos et al, 2017). The high value of fibers, protein residue and sugars, makes the malt bagasse an excellent ingredient for food enrichment, especially in relation to dietary fibers, which provide benefits to consumer health, playing an important role in preventing constipation, high cholesterol and ulcerative colitis (Stojceska, 2019).…”

“…In addition, malt bagasse can be used to improve the color and texture of the breads, presenting a high index of acceptability, associated with sensory quality. However, the optimal proportion for the substitution depends on the type of flour in the formulation and the desired quality (Kuiavski et al, 2020). The substitution can affect physical properties such as volume, texture, water absorption, mass development time and mass stability (Wirkijowska et al, 2020).…”