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Dry pasta is a very popular product, which has a large and growing market in Brazil. Alongside the increase in consumption, there has been a search for products classified as “clean label”, which are alternatives with fewer additives in their composition. It is known that for pasta preparation it is necessary to use strong flour. The use of enzymes for the total or partial replacement of additives in the food industry can be expanded, as there are still little explored applications. Therefore, this work aimed to evaluate the effect of the enzyme transglutaminase (TG) in the preparation of spaghetti type dry pasta. Different samples of pasta were prepared and evaluated at four points of their shelf life (after 1, 15, 30 and 45 days) regarding the ideal cooking time, the mass increase of the cooked pasta, loss of solids in the cooking water and instrumental texture (pasta firmness). Eight assays were performed: TC (CONTROL without TG), TG1, TG2, TG3, TG4, TG5, TG6 (with 50, 100, 150, 200, 300, 1000 ppm of TG, respectively), and TP (standard containing ascorbic acid). The results showed that the tests with the highest concentration of TG showed an increase in mass of the cooked pasta, lower solids loss and greater firmness of the pasta after cooking. On the other hand, TP and TC did not differ significantly, and showed lower mass gain and greater solids loss during cooking. The results indicate that the application of TG may be promising to improve the technological quality of spaghetti type dry pasta.

Wheat flour is the main ingredient used in the preparation of bread. Factors such as low gluten content and the addition of nontraditional ingredients in baking affect the quality of wheat flour and may limit its use in baking. With the increasing trend of "clean label" products, it may be interesting to develop and use physical processes to improve the quality of wheat flour and avoid the use of chemical additives. High hydrostatic pressure, non-thermal plasma, ultrasound, ozonation, ultraviolet light, and pulsed light treatments are non-thermal emerging technologies (NTETs) that have been studied for this purpose. They were originally developed to inactivate microorganisms and enzymes in foods. Additionally, these technologies can be used at low temperatures to modify the most important component of wheat flour, i.e., gluten and its fractions, which are responsible for the rheological properties of wheat flour dough. Thus, this review focuses on the effects of these NTETs by considering the following factors: (1) the technological properties of gluten, (2) gluten-starch interactions, (3) possible effects of NTETs on minor components of flours, and (4) the quality of wheat flour and the resulting final products.

This study aimed to verify the in vitro antifungal activity of Tahiti lemon essential oil (LEO) and its fractions, obtained by supercritical CO

Clean label breadmaking is a challenge for the bakery industry, considering the removal of additives, especially preservatives. Through dough acidification and the use of enzymes, shelf-life of breads may be extended in terms of sensory quality and preservation against microbiological deterioration. This study aimed to evaluate the effect of lime juice (0, 10.2 or 20.4 g.100 g−1, flour basis, f.b.) on technological characteristics and preservation of clean label pan breads, with and without enzymes (0.0015 and 0.0050 g.100 g−1 of phospholipase and fungal xylanase, f.b., respectively). The technological parameters of dough (high-speed mixing time, temperature, pH before and after proofing) and pan bread (specific volume, firmness, crust and crumb color, aw, pH and mold occurrence) were evaluated. Doughs with lime juice required a longer mixing time, and produced breads with lower volume, firmer crumb, lighter crust and lower mold occurrence, when compared to the market standard. Pan breads with 10.2 g.100 g−1 of lime juice and enzymes showed a higher volume and softer crumb, compared to those with only lime juice. Thus, the joint use of lime juice and enzymes may be suitable for clean label pan breads, maintaining a soft crumb and longer shelf life without additives.

The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technological analysis revealed higher expansion and lower hardness as well as adequate lightness and water-absorption and water-solubility indices of the breakfast cereal at low moisture and intermediate peach palm flour contents. Moreover, 3.84% moisture, 0.63% ash, 6.09% protein, 0.39% lipids, 85.94% carbohydrates, 3.11% fiber and 246 RE of total carotenoids were found in the physicochemical analysis, and the microbiological parameters were in accordance with the Brazilian legislation (Resolution RDC 12/01). These results show that extruded corn breakfast cereal partially substituted with peach palm flour is an alternative product with good characteristics and market potential. The most recommended operational conditions to obtain products with good technological characteristics were a peach palm flour concentration of 25% and feed moisture of 16.2%. © 2020, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.

The use of different protein sources in cereal products does not only aim to enrich them with proteins, but also to improve their protein quality, especially concerning the lysine content, the limiting amino acid in wheat flour. As an alternative to enrichment, protein isolates become viable because they provide protein content and quality. However, that the addition of protein sources to wheat flour greatly affects its rheological properties. Thus, the objective of this study was to evaluate the empirical rheology of wheat flour doughs substituted by pea (PPI), soybean (SPI), and whey (WPI) protein isolates, comparing the behavior of these three sources in order to predict the best application. Of all the isolates, PPI seems to have interfered less in the rheological profile of pure flour. WPI caused major changes, while SPI remained intermediate, but closer to PPI. Concentrations of PPI and SPI up to 10% and WPI up to 5% did not greatly modify the viscoelastic profile of the dough, which would allow the use of these mixtures in the production of breads, while higher concentrations would be more suitable for the manufacture of molded biscuits, in which the formation of a protein network is not necessary.

Vital wheat gluten is an important ingredient in the baking industry. Its technological quality is associated to its protein content and protein chemical and structural characteristics. The aim of this study was to evaluate these protein characteristics of commercial vital wheat glutens from different origins (VGA and VGB), improving information for application in baking. Besides, non-vital gluten (NVG) was produced through severe heat treatment to verify the effect of high temperature on its chemical and structural characteristics and gluten network development. Relative amounts of gluten fractions, protein solubility, linkages involved in gluten network structure, secondary structure and gluten network micrographs were analyzed. Differences in the chemical and structural characteristics of VGA and VGB were observed. The differences observed revealed that VGA showed a better balance between gliadin (extensibility) and glutenin (elasticity) than VGB, and also VGA presented a greater amount of β-turn structure, involved in the elastic properties of the gluten network. Furthermore, NVG formed insoluble protein aggregates with high amounts of β-turn structure and undefined secondary structure; as a result, NVG did not form a network-like structure. These differences showed the need for more information about vital gluten proteins that will be used in bread making, contributing to its commercial specifications.

Clean label breadmaking is a challenge for the bakery industry, considering the removal of additives, especially preservatives. Through dough acidification and the use of enzymes, shelf-life of breads may be extended in terms of sensory quality and preservation against microbiological deterioration. This study aimed to evaluate the effect of lime juice (0, 10.2 or 20.4 g.100 g(−1), flour basis, f.b.) on technological characteristics and preservation of clean label pan breads, with and without enzymes (0.0015 and 0.0050 g.100 g(−1) of phospholipase and fungal xylanase, f.b., respectively). The technological parameters of dough (high-speed mixing time, temperature, pH before and after proofing) and pan bread (specific volume, firmness, crust and crumb color, a(w), pH and mold occurrence) were evaluated. Doughs with lime juice required a longer mixing time, and produced breads with lower volume, firmer crumb, lighter crust and lower mold occurrence, when compared to the market standard. Pan breads with 10.2 g.100 g(−1) of lime juice and enzymes showed a higher volume and softer crumb, compared to those with only lime juice. Thus, the joint use of lime juice and enzymes may be suitable for clean label pan breads, maintaining a soft crumb and longer shelf life without additives.

Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was to evaluate the rheological behavior of wheat flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced rheological properties of wheat flour doughs. They reduced water absorption and increased arrival time and dough development time, but caused a weakening of the dough when compared to the control. However, a greater influence of collagen hydrolysate was observed when compared to whey hydrolysate. Regarding pasting properties, the hydrolysates led to a decrease in all parameters, except pasting temperature. These results allow predicting the behavior of doughs enriched with these protein sources during processing and directing their application.

The consumption of composite flour, such as green banana and corn flour, is related to maintain stable blood glucose levels, due to high resistant starch levels. However, most of these studies have conducted analyses of unprocessed food such as flour. Therefore, this study aimed to evaluate the effect of baking on resistant starch concentration and digestion from bread produced with partial wheat flour substitution. Response surface methodology was used to evaluate bread physical-chemical characteristics, and then, sensorial and nutritional qualities of the bread were evaluated. The feasibility of incorporating 40% of corn flour was demonstrated, while incorporation of 20% produced bread with similar characteristics to the control; for green banana flour, these levels were 20 and 10%, respectively. Resistant starch levels of composite breads were also enhanced by in vitro analyses. On the other hand, in vivo blood glucose levels evidenced that the ingestion of breads produced with partial wheat flour substitution by green banana or corn flour promoted a more important peak in blood glucose levels in comparison with control bread, which was never previously presented in the literature. Bread ingestion rapidly increased the blood glucose levels of rats; once during the baking process, starch granules become gelatinized and therefore easily digestible. Furthermore, this study also highlighted the lack and need for future investigation of wheat flour-substituted baked goods, in order to better understand mechanical properties formation and also product digestibility.

O plasma não térmico (PNT) é uma tecnologia emergente que não gera resíduos ao meio ambiente. Inicialmente, o PNT foi aplicado em processos de esterilização de superfícies e descontaminação de alimentos, mas estudos mostraram resultados promissores na modificação das características de matérias-primas alimentícias com melhoria nas suas propriedades físico-químicas e tecnológicas. Nesta revisão, foram apresentados os diferentes tipos de PNT, bem como sua aplicação em macronutrientes, como carboidratos, proteínas e lipídios, e em matérias-primas, como farinhas de trigo e de arroz para modificação de suas características físico-químicas. O PNT foi capaz de promover modificações como a oxidação de carboidratos, lipídios e proteínas, hidrólise de ligações químicas, redução de pH. Essas modificações aconteceram sem o uso de agentes químicos, sendo promissor para uso na indústria de alimentos. No entanto, essas modificações são dependentes do tipo de PNT, tipo de gás utilizado e da complexidade de composição da matéria-prima. O mecanismo de ação do plasma, aspectos regulatórios, scale up e a aceitação pelos consumidores são os desafios encontrados para aplicação industrial do PNT.

Purpose The purpose of this paper is to evaluate the viscoelastic quality of commercial vital wheat glutens from different origins (A and B) through simple tests, and correlate these results with dough rheological parameters measured using more complex equipment (farinograph and extensograph) and with bread quality characteristics (specific volume and crumb firmness) obtained from wheat flour fortified with 7 g/100 g of vital gluten. Design/methodology/approach For the evaluation of vital gluten quality, two commercial vital wheat gluten named A and B were used. The simple tests performed with these samples were wet and dry gluten contents and index gluten, extensbility test and expansion test. The Pearson correlation was performed among data from dough rheological tests (farinograph and extensograph) and bread quality parameters (specific volume (SV) and crumb firmness) obtained from the fortification of wheat flour with 7 g/100 g of VGA or VGB (previous work, data not shown). Findings The simple tests showed differences in the viscoelastic properties of vital gluten A and B; vital gluten A presented higher elasticity and lower extensibility than vital gluten B, and the gluten ball of sample A presented higher SV. By correlation analysis, it was verified that the simple tests studied may be useful to assess the baking performance of commercial vital gluten when this product is added to wheat flour for its fortification. Furthermore, the results indicate the need for more information on vital wheat gluten proteins for its commercialisation and use. Originality/value This work is very important, not just for the scientific community, but also for the bakery industry, that requires more information about vital wheat gluten before its use in bread making. As there are great differences in the protein quality of commercial vital wheat glutens and their functionality, the study was developed to solve this problem.

The objective of this study was to evaluate the effect of jabuticaba (Myrciaria cauliflora) peel powder (JPP) incorporation in extruded breakfast cereals, also containing corn flour (CF) and/or whole grain wheat flour (WGWF), on technological quality and sensorial acceptance of the products, evaluated “without” and “with” milk. The breakfast cereals were elaborated in a twin-screw extruder at 16% feed moisture. The sample containing CF + JPP (CJ) had simultaneously the highest sectional expansion (SE) and the lowest bulk density (BD). Whereas, in the samples containing WGWF + JPP (CWJ), the whole grain flour impaired the expansion rather than JPP. Jabuticaba peel improved extrudate color, enhancing overall impression. WGWF enriched samples had the same hardness and crispness despite JPP presence. Hardness and crispness decreased for all formulations when evaluated after soaking in milk; nevertheless, some crispness was maintained. PCA analysis showed that the most important characteristics to differentiate the samples were color parameters, density and hardness. Finally, it was evidenced that the JPP improved WGWF containing breakfast cereal acceptability.

Protein enrichment of biscuits aims to reach, through a product which is widely accepted among consumers, target groups which have greater needs of this nutrient and also consumers which seek produ...

Extraction processes that employ supercritical fluid technology has been extensively applied for the obtaining of high-quality extracts from turmeric rhizomes. Nevertheless, these processes generate high quantities of wastes, which are potential sources of antioxidant constituents and carbohydrates. In this work, mixed biopolymers composed of starch and curcuminoids were recovered from supercritical fluid and pressurized liquid extraction processes. The quality of these materials was investigated in terms of experimental and economic approaches. The application of supercritical fluid and pressurized liquid extraction resulted on products with relevant quality in terms of curcuminoids and modified polymer matrix, which can attribute inclusion in industry as a colorant agent, and in human diet as a resistant starch source. Economic evaluation reports that recovery of biopolymers from turmeric wastes is a feasible alternative considering 80% yield and capacities of 50 L and 500 L.

Baru is a native specie from the Brazilian “cerrado” with interesting nutritional and sensory characteristics. The aim of our study was to characterize baru nut flour (BF) and to explore the possibility of producing reduced-fat baru cupcakes. Four different cupcake formulations were produced wheat flour (WF) containing 30% BF with reductions of 50 (F1), 75 (F2) and 100% (F3) margarine, compared to a control with 100% WF and 100% margarine (FC). BF showed 2.76% moisture, 19.2% proteins, 40.8% lipids, 3.05% ash and 18.51% dietary fiber. The substitution of wheat flour with 30% BF increased the mixing tolerance index and resistance to extension in the rheological analyses; however, these changes did not greatly influence cupcake quality. Firmness was the parameter most affected during shelf life, with statistically significant differences between the formulations. The cupcakes prepared with the blend of 70% WF + 30% BF and with fat reductions (F2 and F3) can be considered “light”, with the reduction of more than 30% margarine and a significant reduction of trans fatty acids. In the sensory analysis, formulation F2 obtained good acceptance scores.

Hydrothermal modification treatment (HMT) using hot pressurized water assisted by supercritical CO2 (sc-CO2) over polymers present in semi-defatted annatto seeds (DAS) was performed. DAS was milling and fractionated according to particle size in fine particles (FP) and annatto seed flour (ASF). The raw material for HMT was specifically the ASF fraction. HMT was performed at 80 °C, using a total solvent flow rate of 3 mL/min during 30 min, and the independent variables pressure (150, 200, 250, 300 and 350 bar) and water/sc-CO2 ratio (20/80, 30/70 and 40/60). HMT caused simultaneously a physical modification and a hydrolysis reaction in annatto polymers. The physical modification of polymers (mainly starch) produced in the ASF −remained in the reaction bed- a decrease in the pasting temperature, peak and final viscosity. The hydrolyzed products indicate that the best results for monomers and oligomers of sugar were a water/sc-CO2 ratio of 40/60 and 350 bar.

This research work aimed to study the sensory characteristics of corn-based breakfast cereal with whole peach palm fruit (Bactris gasipaes, Kunth) powder. Sensory analysis was performed after approval of the local ethics committee (26884014.9.0000.5020) and written consent of the panelists. The samples were offered to 70 untrained panelists in disposable bowls codified with three random digits. The panelists reported how much they liked the product in terms of taste and crispness, their purchase intention, preference, and attitude or intention to consume. The scores given to the product with 25% whole peach palm fruit powder were significantly higher than the scores given to the other two study products, making it commercially viable. Key words: Peach palm fruit powder, sensory analysis, breakfast cereal.

Vital wheat gluten is an ingredient used in the bakery industry. The objective of this research was to evaluate the quality of two different vital wheat glutens (A and B) through fundamental and empirical rheological tests. Samples of wet gluten and of dough prepared with wheat flour fortified with 5 or 7 g/100 g gluten were evaluated, with or without sodium chloride. In the fundamental tests, the gluten network showed higher storage modulus values when prepared with water than when prepared with salt solution. Extensograph measurements showed that the dough prepared with salt solution presented greater resistance, maximum resistance, and area under curve than when prepared with water. In both fundamental and empirical tests, vital wheat gluten A was superior to vital wheat gluten B. The differences found between fundamental and empirical tests can be associated with the magnitude and type of force applied, as well as the protein composition and quality of the vital wheat glutens. These tests were good tools for evaluating the differences between vital wheat glutens.

This study aimed at investigating the effect of iron compounds used in whole wheat flour (WWF) fortification, both on rheological properties of the dough and on bread technological quality. Furthermore, bioaccessibility of iron (Fe), zinc (Zn) and calcium (Ca) in the final breads was determined. Rheological properties (mainly dough development time, stability, mixing tolerance index, resistance to extension and ratio number) of the dough and the technological quality of bread (mainly oven spring and cut opening) were altered. However, producing roll breads fortified with different iron compounds was still possible. NaFeEDTA (ferric sodium ethylene diamine tetra acetic acid) proved to be the most effective iron compound in the fortification of WWF, since it presented the highest levels of solubility (44.80%) and dialysability (46.14%), followed by microencapsulated ferrous fumarate (FFm). On the other hand, the microencapsulated ferrous sulfate (FSm) and reduced iron presented the lowest solubility (5.40 and 18.30%, respectively) and dialysability (33.12 and 31.79%, respectively). Zn dialysis was positively influenced by NaFeEDTA, FSm, and ferrous fumarate. As for Ca, dialysis was positively influenced by FSm and negatively influenced by FFm. The data indicated that there is a competitive interaction for the absorption of these minerals in whole wheat roll breads, but all studied minerals can be considered bioaccessible.

The present study investigated the effect of different forms of Fe used in the fortification of wheat flour on the rheological characteristics of flour and technological quality of French breads and the bioaccessibility of added Fe, Zn and Ca naturally occurring by in vitro assay. The results demonstrated that the wheat flour was suitable for use in bakery products; however, the farinograph and extensograph parameters were affected by different forms of Fe, which also changed the technological quality of breads, with no negative impacts on bread making. The NaFeEDTA and SF microencapsulated proved to be the most effective’s forms of iron, due to its higher dialyzed Fe content. Zinc bioaccessibility is not high, thus the NaFeEDTA contributed positively for the absorption of this mineral. In contrast, a high bioaccessibility of calcium was observed, which was not affected by the majority forms of iron. Additionally, Fe, Ca and Zn naturally occurring also presented high bioacessibility. Thus, French bread made with flour fortified with iron can contribute to demand and supply of minerals, and the form of Fe used can affect not only Fe bioaccessibility, but also Zn, leading to changes in the rheological properties of wheat flour and technological quality.

In Brazil, rice (Oryza sativa L.) and beans (Phaseolus vulgaris L.) are the basis of the population’s diet, and their consumption together is a good strategy to improve protein biological value. The aim of this study was to produce extruded products with whole red bean (WRBF) and polished rice (PRF) flours and to evaluate the effects of extrusion temperature (T) and feed moisture content (FM) on technological properties and total phenolic compounds content. The extrudates were elaborated in a twin-screw extruder following a 22 central composite rotatable design with FM (15–23%) and T (120–160°C) as independent variables. WRBF and PRF were used at a 1:3 ratio. Amino acid content and profile were evaluated in the optimum extrudate (produced at FM = 19% and T = 140°C). The total phenolic content identified in extruded products was provided by the red bean seed coat, and its quantification suggested the release of bound phenolics with the extrusion process (not temperature dependent). The extrusion of PRF and...

Summary This study aimed to determine the acceptance of gluten- and sucrose-free breads with addition of pseudocereals and sweeteners, characterise them using quantitative descriptive analysis (QDA®) and identify the drivers of liking using four different techniques of sensorial data evaluation. A consumer test with 118 people was performed, and a QDA® was carried out by 12 trained assessors to obtain the sensory profile. In addition, partial least squares (PLS) regression was used to identify the drivers of liking of gluten-free breads, and principal component analysis (PCA) and external preference maps were provided to correlate the data obtained in the sensory studies. The attributes of amaranth aroma and taste contributed positively to consumer acceptance, whereas a brown crust colour and quinoa aroma and taste contributed negatively to consumer acceptance. The external preference map showed that samples containing amaranth and the sweeteners sucralose, stevia and sucralose–acesulfame-K were the most accepted by consumers.

A crescente demanda por alimentos sem gluten vem impulsionando pesquisas para aprimorar esses produtos, sobretudo visando solucionar os problemas encontrados na conservacao, relacionados ao fenomeno de staling (envelhecimento). Este estudo buscou caracterizar as materias primas (composicao centesimal) utilizadas na fabricacao de pao sem gluten, e verificar o efeito de aditivos (monoglicerideos, goma guar:xantana – mistura 1:1) e coadjuvante (enzima amilase maltogenica) na producao e conservacao de paes sem gluten. Avaliou-se o volume especifico no dia 1 e a textura nos dias 1, 3, 5, 10 e 15 do shelf life.

A industria de alimentos tem, cada vez mais, buscado alternativas para reducao de acucar e gordura, ja que a populacao se preocupa com o consumo excessivo desses ingredientes. Sendo assim, o presente trabalho tem como objetivo, a partir de uma formulacao-base de cookie com gotas de chocolate, estudar as alteracoes fisico-quimicas provocadas pela reducao de acucar e gordura. Alem disso, a gordura foi substituida por tres ingredientes, e verificou-se o desempenho de cada substituto nos cookies. Os biscoitos com os melhores resultados foram escolhidos para aplicacao de uma analise sensorial, visando determinar a aceitacao e intencao de compra dos consumidores.

Understanding the staling process of whole grain breads, especially in relation to the increase in firmness, can contribute to optimize the shelf life of these products. The aim of this work was to develop an equation (staling rate) capable of estimating the increase in firmness of whole wheat pan breads. The staling rate (K) demonstrated that the greater the bran content, the greater the increase in bread firmness (from 0.011 day(−1) for 0% replacement, to 0.174 day(−1) and 0.091 day(−1) for 30% replacement of fine and coarse bran, respectively). Thereby, we established an equation to estimate the firmness of whole wheat pan bread on a given day, considering the concentration of bran in the formulation, thus helping baking industries to predict bread behavior during storage and optimize the use of additives.

O objetivo do trabalho foi de estudar o efeito de aditivos, que segundo a literatura, atuam no retardo do envelhecimento dos pães, melhorando a sua conservação do ponto de vista tecnológico e sensorial, e permitindo estender a sua vida de-prateleira. Para a fabricação dos pães, foi utilizada uma formulação à base de farinha de arroz, fécula de mandioca modificada e albumina acidificada e desidratada. Estudou-se duas concentrações diferentes de cada aditivo (emulsificante mono e diglicerídeos e hidrocoloides goma guar:goma xantana) e comparou-se a uma formulação controle. Foram realizadas análises de qualidade dos pães durante a estocagem (nos dias 1, 3, 5, 10 e 15). Dentre os ingredientes utilizados verifica-se que em maior dosagem de monoglicerídeos ocasionou em pães com menor volume específico e com maior firmeza. As menores firmezas foram verificadas nos pães com a mistura de gomas.

The baking industry still has much to expand in the use of enzymes in its formulations but, to obtain the best results, it is necessary to increase the knowledge on how these processing aids affect the final product. Therefore, this study observed the effect of transglutaminase (TG), bacterial xylanase (XYL) and bacterial maltogenic alpha-amylase (AM) on pan bread. A 2³ Central Composite Rotatable Design was used and the bread quality parameters (dependent variables) were observed on the 1st, 5th and 9th days of shelf-life. The Response Surfaces obtained showed that, on day 1, all the enzymes affected the moisture and AM and XYL affected the water activity. On day 5 XYL affected the texture. Sensory analysis was carried out to evaluate the acceptance of the consumers. Differences between the samples were observed for "appearance", "color" and "texture" (α≤0,05). It is possible to conclude that enzymes can replace additives in "clean label" pan breads.

A reutilização de resíduos agroindustriais é de grande importância, uma vez que esses subprodutos apresentam uma composição nutricional riquíssima. No presente trabalho, foram analisadas as composições dos três principais subprodutos da indústria cervejeira: o resíduo úmido de cervejaria (RUC), o excesso de levedura (LEV) e o pó de malte (PDM), afim de produzir misturas extrudáveis com destinação à alimentação animal. Utilizando um delineamento experimental de misturas, foram extrusados 9 ensaios com diferentes proporções dos resíduos. Os produtos, que foram secos após a extrusão, apresentaram cerca de 17% de proteínas, e suas propriedades tecnológicas - índice de expansão (IE), densidade e dureza instrumental - tiveram grande influência do PDM, um resíduo heterogêneo. Este estudo demonstra a importância do reaproveitamento de resíduos agroindustriais e a possibilidade de se utilizar a extrusão termoplástica para obtenção de produtos com diferentes propriedades a partir dos parâmetros de otimização.

The search for alternatives for salt reduction in bread is a challenge. This study aimed to evaluate the use of dry sourdough (DS) for the reduction of sodium in French rolls, using a 22 central composite rotatable design. Sodium chloride (NaCl) (0–2.5%) and DS (0–10%, flour basis) were added to the formulations. The reduction of NaCl decreased high-speed mixing time, proofing time, oven spring, cut opening, and cut height. The addition of DS increased high-speed mixing time and proofing time and, at higher concentrations, decreased oven spring, cut opening, and cut height. Color parameters also showed effect of DS. Specific volume, shape, and texture of the rolls were not affected by the variables. Thus, the use of DS was shown to be viable for the reduction of sodium in French rolls, because we reached up to 45% salt reduction at concentrations below 5% DS, with desirable technological characteristics.

The aim of this study was to obtain an optimized gluten-free cookie formulation using alternative flours. For this, a 22 central composite rotatable design (CCRD), with varying concentrations of millet flour (MF) and chia seeds (CS), on a base of buckwheat flour (BF), was used. Control cookies were elaborated with 100% wheat flour (WF). The cookies were characterized for texture and other physical tests and by scanning electron microscopy of their internal structure. The response surfaces for the quality parameters of the cookies showed that the higher the proportion of MF used in the formulations, the lower the height and the greater the diameter, expansion factor, and hardness of the cookies. The addition of up to 10% CS showed no influence on the responses. The optimum point was defined as that with diameter, expansion factor, thickness, and hardness closer to the control cookie: 7.5% CS, 40% MF, and 52.5% BF. The substitution of wheat flour by buckwheat flour, millet flour, and chia seeds can be considered a suitable alternative for the preparation of gluten-free cookies.

Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey’s test (p

Wheat flour is the main ingredient in conventional bakery products (i.e., breads, cakes, and biscuits) and pasta products (i.e., spaghetti and lasagna). It is unique due to the presence of gluten network-forming proteins, glutenins and gliadins, which give wheat-flour dough’s elasticity and extensibility, respectively. These viscoelastic properties permit dough expansion and gas retention, giving bread its characteristic volume and soft texture; laminated and fermented biscuits (i.e., cream crackers) their sheeting, volume, and texture; and pasta its format, firmness, and cohesiveness. However, celiac disease (gluten intolerance) is a reality in our present society with celiac patients accounting for approximately 1% of the population. The only treatment for these individuals is the avoidance of gluten in their diets. Therefore bakery scientists have been working hard to provide gluten-free alternatives and developing a range of bakery and pasta products. The challenge is greater for products where the gluten network has greater importance (i.e., bread and pasta) than for cakes and biscuits. This chapter will review the scientific and technological literature to give examples of what has been developed in these four product classes, providing researchers and food manufacturers a starting point for the development of such important alternative foods.

Overweight indices have increased in the recent years, and thus the occurrence of non-communicable diseases related to them. The recommendation of fat reduction in food may contribute to reduce the risk of these diseases. Attention has focused on bakery products, such as pound cake, which contains up to 17 g fat/100 g product. A novel ingredient, chia seed ( Salvia hispanica L.), has been studied for its high water-absorbing and viscous mucilaginous external layer, in order to evaluate its potential as fat substitute in bakery products. We investigated the effects of the replacement of 25, 50, 75 and 100 g/100 g of vegetable fat by chia mucilage gel (CMG) on the technological properties of pound cakes. CMG was produced by rehydration with water of lyophilized chia mucilage (LCM). Replacement of vegetable fat by CMG did not significantly alter the specific volume, symmetry, uniformity, moisture and water activity (a w ) of the cakes. Color parameters, as well as crumb firmness of cakes, were influenced by higher levels of fat replacement with CMG. We concluded that the replacement of up to 25 g/100 g of fat by CMG is technologically feasible in pound cakes, with no significant alterations on their quality characteristics.