Processo de panificação e técnicas de análises de farinha de trigo para produção de pão tipo francês cru congelado - revisão bibliográfica

Abstract

“French” bread has become a symbol in national food and culture, as it is accessible to all sections of the population and has a very strong tradition in Brazil. The simple and practical bagel grew along with the history of civilization, and represents the food, economy, politics, religion, and culture of peoples. Currently, French bread is considered the most consumed product within bakeries and convenience stores, it has the highest contribution margin, responsible for the gross profit of bakeries, being the main generator of customer flow. With the lack of manpower in the bakery sector, and the ease used in the point of sale process, the Brazilian economy adopted the frozen bakery system. Since wheat is the basic raw material for breadmaking and its derivatives, the analysis of the quality of flour becomes of fundamental importance. In 2013, ABNT created the NBR 16170:2013 standard for the identity and quality standard (PIQ) of French bread. The quality of the bread is evaluated according to its sensory characteristics such as color, volume, eyelash opening, degree of crispness, appearance of the crumb and all these results depend on the performance of the dough. Finding the balance between ingredients and their formulation is the great challenge to meet the PIQ. This work aimed to study the performance of wheat flours used in the production of frozen raw French bread - analyzing qualitative and quantitative parameters that define a quality wheat flour. Wheat flour quality parameters such as rheology, dystasic activity and gluten quality are essential to obtain the best performance of frozen doughs.