Development of functional French breads using passion fruit peel flour: o local study for a better understanding of technological and sensorial properties of final product

• Grant number: 16/02028-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: April 01, 2016
• End date: January 01, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Fernanda Maria Vanin
• Grantee: Gabriela Fernandes Coelho Naufal
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated scholarship(s): 16/21078-6 - Effect of the addition of passion fruit peel on mechanical properties of a dough: a comparison study by means an alveograph and a rheometer, BE.EP.IC

Abstract

"French" bread is a highly food consumed by all social classes, however its production from wheat flour is very often questioned. In this way, the use of different flours sources for bread production has been widely explored in the last years. However, in general, it could be observed that researches, and also products developed in market, have "sliced" bread as the focus, while the production of functional French bread remain still little explored. Furthermore, research in this area only characterize the final product, i.e., little information about the creation and development of structure, primarily responsible for texture and other properties of the final product, is available in literature. Thus, the aim of this project is to evaluate the effect of partial replacement of wheat flour by passion fruit peel flour, in the development of crumb and crust structure of French breads during the baking process. Different formulations of French bread, which provide different structures, will be studied in order to better understand how and when the microstructures are created and developed, and their relationship to technological and sensory properties of final product. An in-situ trial will be conducted to characterize not only the final cellular structure, but also to follow the whole process of product development during the baking. The study will be extremely important in the technological area because: (1) it aims to produce foods with functional attributes, (2) involves the appreciation and use of waste in the food industry, which may represent an alternative for country economic independence of imported wheat. (AU)