Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough

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

doi:doi:10.11648/j.ijnfs.s.2017060601.11

Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough

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

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 6-1)

Received: 1 June 2017 Accepted: 2 June 2017 Published: 11 July 2017

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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.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 6-1) This article belongs to the Special Issue Advances in Food Processing, Preservation, Storage, Biotechnology and Safety
DOI	10.11648/j.ijnfs.s.2017060601.11
Page(s)	1-8
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Bread Quality, Crumb Structure, Freezing, Sensory Quality, Supplemented Breads

References

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APA Style

Rafael Audino Zambelli, Andressa Maria Theophilo Galvao, Luan Icaro Freitas Pinto, Glauber Batista Moreira Santos, Ana Caroline da Silva, et al. (2017). Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough. International Journal of Nutrition and Food Sciences, 6(6-1), 1-8. https://doi.org/10.11648/j.ijnfs.s.2017060601.11

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ACS Style

Rafael Audino Zambelli; Andressa Maria Theophilo Galvao; Luan Icaro Freitas Pinto; Glauber Batista Moreira Santos; Ana Caroline da Silva, et al. Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough. Int. J. Nutr. Food Sci. 2017, 6(6-1), 1-8. doi: 10.11648/j.ijnfs.s.2017060601.11

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AMA Style

Rafael Audino Zambelli, Andressa Maria Theophilo Galvao, Luan Icaro Freitas Pinto, Glauber Batista Moreira Santos, Ana Caroline da Silva, et al. Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough. Int J Nutr Food Sci. 2017;6(6-1):1-8. doi: 10.11648/j.ijnfs.s.2017060601.11

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@article{10.11648/j.ijnfs.s.2017060601.11,
  author = {Rafael Audino Zambelli and Andressa Maria Theophilo Galvao and Luan Icaro Freitas Pinto and Glauber Batista Moreira Santos and Ana Caroline da Silva and Cicera Alyne Lemos Melo and Maryana Monteiro Farias and Luciana Gama de Mendonca},
  title = {Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {6-1},
  pages = {1-8},
  doi = {10.11648/j.ijnfs.s.2017060601.11},
  url = {https://doi.org/10.11648/j.ijnfs.s.2017060601.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2017060601.11},
  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.},
 year = {2017}
}

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TY  - JOUR
T1  - Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough
AU  - Rafael Audino Zambelli
AU  - Andressa Maria Theophilo Galvao
AU  - Luan Icaro Freitas Pinto
AU  - Glauber Batista Moreira Santos
AU  - Ana Caroline da Silva
AU  - Cicera Alyne Lemos Melo
AU  - Maryana Monteiro Farias
AU  - Luciana Gama de Mendonca
Y1  - 2017/07/11
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.s.2017060601.11
DO  - 10.11648/j.ijnfs.s.2017060601.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 1
EP  - 8
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2017060601.11
AB  - 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.
VL  - 6
IS  - 6-1
ER  -

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Author Information

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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APA Style

Rafael Audino Zambelli, Andressa Maria Theophilo Galvao, Luan Icaro Freitas Pinto, Glauber Batista Moreira Santos, Ana Caroline da Silva, et al. (2017). Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough. International Journal of Nutrition and Food Sciences, 6(6-1), 1-8. https://doi.org/10.11648/j.ijnfs.s.2017060601.11

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ACS Style

Rafael Audino Zambelli; Andressa Maria Theophilo Galvao; Luan Icaro Freitas Pinto; Glauber Batista Moreira Santos; Ana Caroline da Silva, et al. Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough. Int. J. Nutr. Food Sci. 2017, 6(6-1), 1-8. doi: 10.11648/j.ijnfs.s.2017060601.11

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AMA Style

Rafael Audino Zambelli, Andressa Maria Theophilo Galvao, Luan Icaro Freitas Pinto, Glauber Batista Moreira Santos, Ana Caroline da Silva, et al. Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough. Int J Nutr Food Sci. 2017;6(6-1):1-8. doi: 10.11648/j.ijnfs.s.2017060601.11

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@article{10.11648/j.ijnfs.s.2017060601.11,
  author = {Rafael Audino Zambelli and Andressa Maria Theophilo Galvao and Luan Icaro Freitas Pinto and Glauber Batista Moreira Santos and Ana Caroline da Silva and Cicera Alyne Lemos Melo and Maryana Monteiro Farias and Luciana Gama de Mendonca},
  title = {Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {6-1},
  pages = {1-8},
  doi = {10.11648/j.ijnfs.s.2017060601.11},
  url = {https://doi.org/10.11648/j.ijnfs.s.2017060601.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2017060601.11},
  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.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough
AU  - Rafael Audino Zambelli
AU  - Andressa Maria Theophilo Galvao
AU  - Luan Icaro Freitas Pinto
AU  - Glauber Batista Moreira Santos
AU  - Ana Caroline da Silva
AU  - Cicera Alyne Lemos Melo
AU  - Maryana Monteiro Farias
AU  - Luciana Gama de Mendonca
Y1  - 2017/07/11
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.s.2017060601.11
DO  - 10.11648/j.ijnfs.s.2017060601.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 1
EP  - 8
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2017060601.11
AB  - 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.
VL  - 6
IS  - 6-1
ER  -

Copy | Download