Potencial tecnológico e de mercado de pré-mistura completa para pão de queijo

Abstract

The cheese bread is a bakery product internationally known. It does not have an identity and quality standard and it can be commercialized in several ways. Among those ways, the cheese bread pre-mixture stands out. Thus, a fully powder formulation of cheese bread pre-mixture was developed by our team. This formulation only needs water in order to prepare the dough. Aiming the continuality of this research, this work had as objective characterize the cheese bread pre-mixture developed in laboratory as well as the cheese bread made with it using physical, chemical and sensory analysis. Through those analysis, important information such as the content of macronutrients can be obtained and it helps the commercialization of the product. Another objective was to develop a market research for this new product, understanding how it would be seen by the costumer. The pre-mixture presented 8.42 g 100 g-1 of humidity, 19.52 g 100 g-1 of fat content, 12.29 g 100 g-1 of crude protein and about 63.23 g 100 g- 1 of carbohydrate. Regarding the physical characteristics of the cheese breads made with the pre-mixture developed in laboratory, they showed good technologic characteristics, were well-accepted in the sensory analysis and showed higher score for all attributes evaluated in comparison to the premixtures found in the market. Concerning the market research, the pre-mixture for cheese bread showed excellent purchase intent. The audience are people from both sex, all age groups and income classes, with higher levels of education. The package to be marketed must contain 400 g of the product and productivity of 20 medium cheese breads. It is highlighted that the pre-mixture developed in laboratory can be successful in the market, even among those people that do not consume this kind of product.