Effect of the addition of passion fruit peel on mechanical properties of a dough: a comparison study by means an alveograph and a rheometer

• Grant number: 16/21078-6
• Support type: Scholarships abroad - Research Internship - Scientific Initiation
• Effective date (Start): December 01, 2016
• Effective date (End): February 28, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal researcher: Fernanda Maria Vanin
• Grantee: Gabriela Fernandes Coelho Naufal
• Supervisor abroad: David Grenier
• Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Research place: Institut National de Recherche en Sciences et Technologies pour l'Environnement et l'Agriculture, Rennes (IRSTEA), France
• Associated to the scholarship: 16/02028-8 - 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, BP.IC

Abstract

French bread is a food highly consumed by all social classes, however its production made from wheat flour is often questioned. In this way, the use of different flour for bread producing has been widely explored in recent years. However, as general, it could be observed that researches, and developed products, have the pan bread as a target, while the market of functional French breads remains still little explored. Furthermore, researches in this area just characterize the final product, in other words, there are few information's about the creation and development of the structure, responsible for texture and other properties of the final product, in the literature. Therefore, the aim of this internship project is better understand the effect of passion fruit peel flour inclusion on dough rheological properties and its relation with the quality properties of the final bread. The study of the rheological behavior of the dough will performed by means of an alveograph and a rheometer. Bread quality was already characterized by means of texture, color parameters, water content, specific volume and porosity of the core. In this way, the acquirement of the rheological behavior of the dough in comparison with previous acquired measurements of bread quality could be helpful to better understand the influence of passion fruit peel flour on bread properties. (AU)