Concentração de amido resistente em pão francês pré-assado congelado: aspectos tecnológicos. / Resistant starch concentration in par-baker frozen french bread: technological aspects.

AUTOR(ES)

Luciana Yumi Matsuda

DATA DE PUBLICAÇÃO

2008

RESUMO

The objective of this work was to study the partial substitution of wheat flour (WF) for maize resistant starch (MRS) in the elaboration of frozen par-baked French bread (FPBFB) and offering a technological alternative for a product consumed at Braziliansbreakfast, presenting functional properties due to dietary fiber (DF) content. Dough performance measurements of mixtures at four levels (0%, 5%, 15% and 30%) of substitution of WF for MRS, being 100% equal to the mixture total, were obtained through alveography and rheofermentography. Technological evaluation and resistant starch (RS) concentration of FPBFB produced from mixtures with five substitution levels of WF for MRS (0.0%, 7.5%, 10.0%, 12.5% and 15.0%), were carried out according to the results obtained in the mixtures. The evaluation was conducted throughout 46 days of frozen storage, in five points (1, 8, 15, 25 and 46 days). Substitution level influenced significantly the specific volume, crumb texture and RS concentration of breads, whereas the frozen storage time influenced the bread crumb texture and RS concentration. The FPBFB produced from the mixture with 10% substitution of WF for MRS presented similar technological characteristics to the standard formulation (0% substitution) and RS concentration of 5.5 g per 100 g of product, being considered, according to Brazilian Legislation, a fiber-source foodstuff. Measures of RS concentration conducted in different bread production steps (formulation, frozen par-baked bread and par-baked bread fully baked), indicated that the RS concentration increased proportionally to the substitution level and reduced as the frozen storage time increased, presenting good adjustment (r2 of 0.949) to the quadratic model.

ASSUNTO(S)

resistant starch fiber. bread functional food frozen part-baked french bread amido resistente pão alimentos funcionais pão francês pré-assado congelado fibras

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