Desenvolvimento de pão de forma sem adição de açucares, gorduras e emulsificantes, com o uso de enzimas e amido de mandioca modificado. / No sugar, fat and emulsifier bread development using enzymes and tapioca modified starch.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

Modern societies are presenting a growing interest in healthy foods, low calories and free from undesirable ingredients such as sugar, saturated and "trans" fatty acids but maintaining sensorial characteristics of the original foods. This work intends to present an option of sliced bread with total substitution of sugar, fat and emulsifiers, with the use of a instant cross linked acetylated tapioca starch (AMPM) , a-amylase, amyloglucosidase (AMG) and phospholipase (FOSFO). For this, an experimental design with three independents variable was done: the dosage of modified starch (AMPM - x1), amyloglucosidase (AMG - x2) and phospholipase (FOSFO - x3). The raw materials were analyzed and the bread was produced using straight dough process. Besides the color of the crumb and bread volume after the production the moisture content and texture during the shelf-life (24, 72 and 120 hours) were measured. None of the three variables had statistically significant effects on the results, even though the process showed good reproductibility. However, the same samples were tested in a sensorial panel for taste and texture attributes and the sample with the lower amounts of AMPM, AMG and FOSFO showed the worst score. The remaining samples received the same punctuation as the standard bread. Thus, the recipe with the best combination of cost, consumer acceptance and moisture retention was the bread with 1.5% of modified tapioca starch (AMPM) and phospholipase activity of 960 PLU / kg of wheat flour.

ASSUNTO(S)

fat replacement phospholipase substituição de gordura fosfolipase amiloglucosidase pão modified starch amyloglucosidase amido modificado bread

ACESSO AO ARTIGO

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