Farinha de junça (Cyperus esculentus L.) em massas congeladas de pães tipo forma

Abstract

The possibility of introducing new ingredients in the manufacture of bread, such as tigernut flour, which is rich in dietary fiber, proteins, a good source of monounsaturated fatty acids, carbohydrates and minerals, aims to develop products with better sensory, nutritional and economic quality characteristics. associated with the manufacturing process. The objective of this study was to elaborate formulations of loaf bread added with tigernut flour and xanthan gum, as well as to study the process of obtaining it through frozen dough technology, evaluating the effect of frozen storage for 60 days on the attributes of technological qualit. In the first step, a Central Composite Rotational Design (DCCR) was applied, totaling eleven trials. The independent variables were incorporated at levels from 7.93% to 22.07% of tigernut flour and 0.89% to 1.60% of xanthan gum. The results were analyzed using the Response Surface Methodology. The assays that obtained the best results in relation to the analyzed attributes were chosen for the second stage of the study, the frozen storage phase. The effects of the addition of 7.93% of tigernut flour and 1.25% of xanthan gum (F1) and of 10% of tigernut flour and 1% of xanthan gum (F2) in frozen slices of bread for up to 60 days were evaluated through the average values of: centesimal composition, specific volume, density, expansion index, produced volume of the masses, expansion factor, crumb structure and Scanning Electron Microscopy (SEM). The results showed that the addition of tigernut flour contributed to the increase of fibers, proteins and lipids in the product. The use of xanthan gum resulted in improvements in the technological attributes of crumb texture. The main influence of the addition of tigernut flour in loaves of bread is the nutritional enrichment in proteins, lipids and fibers. It is concluded that the incorporation of up to 10% of tigernut flour and up to 1.5% of xanthan gum is very promising and contributes to the improvement of the nutritional value of sliced bread.