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Effects of the addition of yacón flour (Smallantus sonchifolius) and freezing on baking performance

Grant number: 23/01732-7
Support Opportunities:Scholarships abroad - Research Internship - Scientific Initiation
Effective date (Start): May 01, 2023
Effective date (End): August 31, 2023
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Carmen Cecilia Tadini
Grantee:Gabriel Aparecido Atanazio da Silva
Supervisor: Raquel Garzón Lloría
Host Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Research place: Instituto de Agroquímica y Tecnología de Alimentos (IATA), Spain  
Associated to the scholarship:22/06530-0 - Performance of French bread frozen dough produced with a hybrid yeast not genetically modified, BP.IC


Several bioactive compounds (from fruits, vegetables, grains and cereals) can be applied in the formulation of bread, to improve its nutritional characteristics. Taking this into account and the applications of the freezing technique as a bread dough preservation method, it becomes clear the importance of knowing the behavior of these bioactive compounds in cases where the dough is exposed to a condition of freezing. For this study, we intend to evaluate the fructooligosaccharides (FOS) and inulin present in the yacon (Smallantus sonchifolius), adding yacon flour to the bread dough formulation. In this way, bread produced from frozen dough, pre-baked dough, and fresh dough, with different amounts of yacon flour, would be evaluated, so that it was possible to make a direct comparison between the characteristics of the bread produced. In addition to increasing the nutritional properties of bread, the inulin, depending on the degree of polymerization, can be consumed by the yeast during fermentation, therefore the analysis of total sugars and fructans content will also conduct. (AU)

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