Influência Da Adição De Farinha Integral De Aveia, Flocos De Aveia E Isolado Proteico De Soja Na Qualidade Tecnológica De Bolo Inglês

Abstract

Avaliou-se a qualidade de bolos elaborados com substituição parcial da farinha de trigo por isolado proteico de soja na faixa de 0 a 12% e mistura de farinha integral de aveia e fl ocos de aveia na faixa de 0 a 40%, mediante metodologia de superfície de resposta. Avaliaram-se características físico-químicas como composição centesimal e granulometria das matérias-primas utilizadas e as qualidades reológicas da farinha de trigo (farinografi a e alveografi a). Os resultados indicaram produto com melhor simetria e textura com menor fi rmeza quando incorporada aveia e melhor volume específi co com o incremento de isolado proteico de soja. A análise sensorial indicou a viabilidade de produção dos bolos com ingredientes funcionais por meio da aceitação do produto pelos julgadores e intenção de compra. PALAVRAS-CHAVE: BOLO;PROTEÍNA DE SOJA; β-GLUCANA; AVEIA.

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta

“…Since it is rich in fiber, chia plays an important physiological role; it can swell upon water absorption due to the presence of carbohydrates with free polar groups that make hydrophilic bonds, and thus retaining water. These bonds lead to the formation of a gel that increases stool volume, causing peristalsis in the intestines to facilitate the transit of the fecal bolus, and reducing the likelihood of intestinal diseases (VÁZQUEZ-OVANDO et al, 2009). …”

Fortificação de massas de pizza com farinha integral de soja do novo cultivar 'UFVTN 105AP'

“…The soybean is a food that arises in this context, being used in several studies of new food formulations (SCHMIELE et al, 2011;NATAL et al, 2013) due to its high nutritional value and functional properties, which contain fl avonoids, fi ber and bioactive peptides. However, soybean contains lipoxygenases, related to lipid peroxidation, which causes the beany fl avor and thus restricts the consumption of legumes.…”

“…Just as with traditional bread, pizza has very pleasant aroma and fl avor, is easily prepared and is of relatively low cost, which certainly contributes to its increased consumption. Despite its popularity, pizza dough's present low nutrients densities and bioactive compounds since they are prepared from refi ned wheat fl our (SCHMIELE et al, 2011).…”

“…Know to that the reduction of wheat fl our and the addition of fl ours with high content of the fi ber dietary and absence gluten decreases the capacity incorporation of air in the dough, increasing the texture of the same (GOMÉZ, et al, 2010). Moreover, the addition of soy or other integral food change the color, the fl avor and the appearance of products, reducing, consequently, its acceptance (SCHMIELE et al, 2011).…”

“…Studies have been used low percentage of soybean fl our to replace wheat fl our at bakery products (WANG et al, 2005;SCHMIELE et al, 2011). It is necessary investigate the effects of replace high amount of wheat fl our by soybean fl our at bakery product.…”