Trans free white pan bread: study of the effect of different fats and oils on bread technological quality

• Grant number: 09/10081-2
• Support Opportunities: Regular Research Grants
• Start date: February 01, 2011
• End date: January 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Caroline Joy Steel
• Grantee: Caroline Joy Steel
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

In the production of pan bread, fat has various functions, among which we can mention lubrication and increase of extensibility of the dough, increase in volume and shelf life of breads. Fat interacts with proteins in wheat flour, contributing to the viscoelastic properties of the gluten network, gas expansion and retention during the baking process. Its interaction with starch in flour affects texture, keeping breads soft for a longer period of time, and is attributed to its capacity to retard the retrogradation process. The formulation of "zero trans" specialty fats for application in bakery products can be simplified and optimized through Artificial Neural Network (ANN) technology, successfully used in process control and formulation of hydrogenated vegetable fats. However, it is of great importance to study the effect of these fats on the technological characteristics of the final products. To evaluate the quality of pan bread, analyses such as specific volume and the variation of moisture and texture during storage are commonly used. Through thermal analyses, such as DSC, it is possible to investigate the interactions between fats and starch, relating them to bread staling. Thus, the objective of this study is to apply Artificial Neural Network (ANN) technology to formulate "zero trans" fats based on soybean oil and interesterified soybean fats, for bakery products, specifically for white pan bread, evaluating bread technological quality. (AU)