Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics

Autor(es)

Raíssa Oliveira LUIZ ^[1] ; Fernanda Maria VANIN ^[2]

Afiliação do(s) autor(es)

^[1] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. Departamento de Engenharia de Alimentos - Brasil

^[2] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. Departamento de Engenharia de Alimentos - Brasil

• Tipo de documento: Artigo Científico
• Fonte: FOOD SCIENCE AND TECHNOLOGY; v. 42, 2021-06-11.

Resumo

Abstract Bread fermentation is one of the most important steps in breadmaking. In straight dough method fermentation stage is realized after dough mixing; while in pre-fermented method, part of ingredients is mixed and rested for some hours in order to pre-ferment. This second method is well known to produce breads with improved properties, however no studies related to the production of composite bread using pre-fermented dough method can be found in the literature. Therefore, the objective of this study was to verify the effect of pre-fermented dough process method on a composite bread properties. Control breads (wheat bread) and green-banana-wheat bread were produced by straight and pre-fermented dough method. Breads were evaluated in relation to local water content, water loss, color parameters, specific volume, crumb porosity and texture profile analyses. Pre-fermented breads presented significantly higher specific volume in relation to straight breads. Similarly, pre-fermented method give breads with lower values of water loss, and lower levels of darkening. All of this could contributed to the better crumb texture properties of pre-fermented breads in relation to straight dough method. Therefore, it could be concluded that pre-fermentation dough method improved the technological properties of composite bread, representing an important strategy to be more explored. (AU)

• Processo FAPESP: 13/12693-0 - Estudo da produção de pão francês funcional durante o processo de assamento: um estudo local para melhor compreensão das propriedades tecnológicas e sensoriais do produto final
• Beneficiário: Fernanda Maria Vanin
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 18/03324-5 - Produção sustentável de alimentos: estudo de caso da aplicação de resíduos da indústria de sucos de laranja brasileira.
• Beneficiário: Fernanda Maria Vanin
• Modalidade de apoio: Auxílio à Pesquisa - Regular