Viabilidade da utilização de queijo tipo ricota na elaboração de pão de queijo

Pereira, Patrícia Aparecida Pimenta; Ramos, Thaís de Melo; Gajo, Adriano Alvarenga; Gomes, Ulisses Junior

doi:10.1590/s0103-84782010001100017

Cited by 9 publications

(10 citation statements)

References 6 publications

(1 reference statement)

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“…Para a porcentagem de expansão do volume da massa foi feito o cálculo pela fórmula: Coeficiente de expansão = (volume da massa -volume da massa crua)/volume da massa crua * 100, conforme metodologia citada por PEREIRA et al (2010).…”

Section: Resultsunclassified

Muffins Isentos De Glúten E Lactose Desenvolvidos Com Resíduo De Polpa De Graviola (Annona Muricata)

Santos

Boêno

2016

Rev. Agric. Neotrop.

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Apesar do acréscimo na produção nos últimos anos, atualmente ainda são escassos os produtos no mercado destinados à indivíduos com restrições alimentares. O presente estudo visou desenvolver “muffins” (bolinhos) isentos de glúten e lactose, utilizando farinha de arroz e resíduo da filtragem da polpa de graviola (Annona muricata), e avaliar a influencia do resíduo nas características da massa. Os muffins elaborados com 0 % (padrão), 10, 20 e 30 % de resíduo da polpa de graviola em substituição a farinha de arroz, foram submetidos a análises físicas de peso, diâmetro e espessura antes e depois do forneamento, cálculo da expansão de massa, análise de pH, cinzas e umidade. Valores obtidos nas análises físicas dos muffins demostraram que as amostras com maior adição do resíduo (30%), obtiveram maior diâmetro, crescimento da massa (espessura), e coloração mais escura. Os valores de pH e umidade para o muffin também variaram em relação à concentração do resíduo, e os valores para cinzas não demonstraram diferença significativa em relação à adição. A partir dos resultados obtidos foi possível observar que o aumento nos níveis de adição de resíduo de polpa de graviola influenciou as características da massa dos muffins desenvolvidos.

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Section: Resultsunclassified

Muffins Isentos De Glúten E Lactose Desenvolvidos Com Resíduo De Polpa De Graviola (Annona Muricata)

Santos

Boêno

2016

Rev. Agric. Neotrop.

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“…For bakery foods, consumers associated chroma, less intensity, or pale color with great purity and better hygienic conditions during the process. Pereira et al (2010) found L*, a*, b*, chroma, and hue values to be approximately 77. 83, 2.24, 26.81, 34.83, and 50.32°, respectively, in CB with cassava starch.…”

Section: Physical Characteristicsmentioning

confidence: 91%

“…The bread volume was measured using the displacement of millet seeds method and weighed using a precision balance, accurate up to two decimal points. The specific volume was calculated using the volume/weight ratio (Machado;Pereira, 2010). The color parameters were measured using a colorimeter (CR-10, Konica Minolta, Ramsey, EUA) in the CIELab scale, from which the chroma (C*) and hue angle (H°) were calculated.…”

Section: Physical Analysesmentioning

confidence: 99%

“…After baking for 30 min, 10 CB units per repetition were added for uniaxial compression on texturometer (TA, HD Plus Stable Micro Systems, Surrey, England), with a probe diameter of 100 mm (P100) and pretest, test, and posttest speed of 5.0 mm s -1 , 2.0 mm s -1, 2.0 mm s -1, respectively. Hardness, fracturability, elasticity, and chewiness were calculated (Pereira et al, 2010).…”

Section: Physical Analysesmentioning

confidence: 99%

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Brazilian cheese bread rolls from fermented and native waxy maize starch

et al. 2020

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Brazilian cheese bread (CB) rolls are gluten-free bread made from sour cassava starch. They are soft in the center and have crispy crust, reminding of the extruded structure. Although native waxy maize starch (WMS) has higher technologic quality, it has not been used in CB rolls; therefore, this study aimed to investigate the use of WMS and the backslopping fermentation process plus sun drying in WMS to replace sour cassava starch (0, 25%, 75%, and 100%) and the effects on dough development, color, and textural properties. Data were analyzed using variance and Tukey test (p ≤ 0.05%), and the results were set against a commercial product from cassava starch. The better formulation was characterized by proximal composition, sensorial acceptance, and willingness to buy, and data were presented as means and standard deviation. The different statistic parameters included color to redness coordinate, baking expansion capacity, specific volume, hardness, fracturability, and chewiness. The best formulation had 100% of sundried WMS and was microbiologically safe. The proximal composition had lower values than that obtained from the Brazilian Food Database. The product was considered satisfactory as it had a score of more than 7.79 to texture, appearance, and flavor with higher willingness to buy (92.5%). The backslopping fermentation plus SWMS was considered a potential replacement for sour cassava starch.

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“…Formulations variety of this product is given mainly to its commercial expansion, going by adaptations in each place which it is found. Therefore, "the true cheese bread from Minas Gerais" has several different formulations, having no identity, quality and product manufacturing standards (Pereira et al, 2010). Thus, it is possible to increase new ingredients or raw materials for the use of subproducts generated during food processing, it becomes a viable alternative, bringing economic alternatives as well as an improved nutritional quality of the product developed.…”

Section: Introductionmentioning

confidence: 99%

Physical and chemical characteristics of cheese bread, using fermented broken rice

et al. 2017

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Development of new food products, taking as raw material the subproducts obtained during industrial process become an economic and nutritious alternative, since these are usually discarded, caning be a significant nutritional source good. This research aimed to develop cheese bread using fermented broken rice instead of sour starch in four different concentrations (0%, 25%, 50%, 75% and 100%). After the development of formulations, was performed physics and chemicals characterization of products obtained, performing analysis of: proximate composition, dietary fiber, acidity, pH, ºBrix, total soluble sugars, reducing and sucrose. The increased formulations didn't present significant differences, highlighting the average values of protein 7%, dietary fiber 9% and ash 1.9%. Broken rice, after fermentation process, becomes a profitable alternative instead of the sour starch on cheese breads, saving all the physical and chemical characteristics and being inexpensive.

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Viabilidade da utilização de queijo tipo ricota na elaboração de pão de queijo

Abstract: RESUMO O pão de queijo é um produto genuinamente brasileiro, surgido em época indefinida nas fazendas de Minas

Cited by 9 publications

References 6 publications

Muffins Isentos De Glúten E Lactose Desenvolvidos Com Resíduo De Polpa De Graviola (Annona Muricata)

Muffins Isentos De Glúten E Lactose Desenvolvidos Com Resíduo De Polpa De Graviola (Annona Muricata)

Brazilian cheese bread rolls from fermented and native waxy maize starch

Physical and chemical characteristics of cheese bread, using fermented broken rice

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