Influência de alfa-amilase, lipase, glucose-oxidase e hemicelulase na produção de pão francês elaborado com farinha mista

Abstract

The change in social habits and consumer demands, which are now attracted by products that bring health benefits, and the interest of producers to increase production and reach the expectations of customers of this market that makes more than 80 billion reais of the year in Brazil, make the bakery industry turn its attention to the integral French bread, which appears as a way to achieve this purpose. It is considered as an excellent source of nutritional and functional ingredients for human health. However, whole-wheat flour used in its manufacture causes negative structural and sensory changes in food. The objective of this work was to develop a French bread with mixed flour composed of refined wheat flour and 100% whole wheat flour and to evaluate the influence of different concentrations of enzymes on their rheological characteristics. Initially, analyzes were performed on the visual appearance of the loaves, through which it was possible to identify a negative effect on the sensorial properties of the loaves as the addition of whole meal occurred. It was elaborated and defined as control of the study a bread with 30% of whole wheat flour. From this formulation, others with their increased and / or reduced concentrations of alphaamylase, phospholipase, glucose oxidase and hemicellulase were made. The increase in the concentration of hemicellulase brought significant improvements in the specific volume and the decrease of its concentration caused a significant reduction in the texture quality of the same. In contrast, increased glucose oxidase concentration resulted in loss of breading texture quality