Mucilagem de taro liofilizada utilizada na formulação de pão francês pré-assado sob congelamento

Abstract

Taro mucilage has been used in baking in order to produce breads with good physical characteristics and sensory quality. The need for consumers to consume fresh bread always led the bakery industries to produce frozen bread. However, this type of storage can bring losses to the final product. The addition of lyophilized taro mucilage to frozen pre-baked French bread can result in better distribution of the alveoli, which improves the texture of the dough and, consequently, can avoid flaking and improve the acceptance of the product in the market. Therefore, the objective of this work was to study the effects of the addition of lyophilized taro mucilage and the frozen storage time on the technological and sensory quality of pre-baked French breads, for up to sixty days. The breads were made with 0.73% lyophilized taro mucilage, pre-baked, ultra-frozen and then stored in a freezer. French-style breads were prepared comprising two treatments: French bread without taro mucilage (PFSMT) and French bread with taro mucilage (PFCMT), pre-baked and frozen for 60 days. On days 1, 7, 15, 30 and 60 of storage under freezing the baking was completed and the analyzes were performed with the breads already cold. The breads did not show significant differences (p> 0.05) with respect to moisture, protein, crude fiber, ash and glycidic fraction. There was a significant difference (p <0.05) in the percentage of ether extract, with the lowest value found in the PFCMT. The use of mucilage and the storage time (days) did not affect the weight of the bread. Regarding the variables volume and specific volume, it was possible to verify interaction between treatment and frozen storage time, with a decrease in volume in both treatments. The breads had a decrease in density over the days stored under freezing. The use of taro mucilage did not interfere with the compressive strength, reflected by the crumb texture of French breads submitted to storage under freezing, however as the storage time increases, the consistency coefficient also increases, that is, the crumb becomes more resistent. Regarding the crust and crumb measurements, there was no significant difference between the results of the two treatments. The images demonstrated that the PFSMT, in addition to having a greater number of alveoli, they seem to be larger in relation to the size than in the PFCMT. There was no flaking on any of the loaves. In the sensory analysis, the results showed that the breads did not have a significant difference in terms of taste and texture (p> 0.05), while in the appearance and overall impression attributes they differed significantly (p <0.05). In the purchase intention test, the notes showed that the participants would probably buy both types of bread, regardless of the storage time. It was concluded that lyophilized taro mucilage can be used in the amount of 0.73% in relation to the total weight of wheat flour without changes in the technological and quality characteristics of pre-baked French breads stored under freezing for up to thirty days.