Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough
International Journal of Nutrition and Food Sciences
Volume 6, Issue 6-1, November 2017, Pages: 1-8
Received: Jun. 1, 2017; Accepted: Jun. 2, 2017; Published: Jul. 11, 2017
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Authors
Rafael Audino Zambelli, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Andressa Maria Theophilo Galvao, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Luan Icaro Freitas Pinto, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Glauber Batista Moreira Santos, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Ana Caroline da Silva, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Cicera Alyne Lemos Melo, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Maryana Monteiro Farias, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Luciana Gama de Mendonca, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
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Abstract
Brazil is a major producer and consumer of bread and in 2015, the market turnover was 1.9 billion dollars, with 0.86 million tons of bread. In this way, it is an excellent food matrix for the incorporation of functional ingredients. Thus, the aim of this study is the inclusion of vegetable powder in bread formulations obtained from frozen dough and to evaluate the product quality. Tomato, broccoli and açaí powder were added in 5 to 10% in bread formulations for frozen dough production. The evaluation of the frozen storage effect on the bread quality was performed for 60 days through the crumb structure, texture and sensory analysis of the products. Statistical analysis was performed by ANOVA average test, regression and correlation analysis. The results showed that the incorporation of vegetable powders increased significantly, the protein and mineral contents and reduced carbohydrate levels. The frozen storage reduced bread quality parameters and increases bread hardness, however, the vegetable powders addition in breads promoted a lower reduction. A negative correlation was observed between the frozen storage time, crumb structure and the sensory parameters while a positive correlation to the hardness of the bread has been established. Therefore, the addition of tomato, broccoli and açaí powder can be a solution for improving the quality of frozen dough, without the use of chemical additives and in addition, it improves the nutritional value of the breads.
Keywords
Bread Quality, Crumb Structure, Freezing, Sensory Quality, Supplemented Breads
To cite this article
Rafael Audino Zambelli, Andressa Maria Theophilo Galvao, Luan Icaro Freitas Pinto, Glauber Batista Moreira Santos, Ana Caroline da Silva, Cicera Alyne Lemos Melo, Maryana Monteiro Farias, Luciana Gama de Mendonca, Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough, International Journal of Nutrition and Food Sciences. Special Issue: Advances in Food Processing, Preservation, Storage, Biotechnology and Safety. Vol. 6, No. 6-1, 2017, pp. 1-8. doi: 10.11648/j.ijnfs.s.2017060601.11
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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