Reaproveitamento de perdas no processo fabril de pão

Abstract

Bread is a very important product in human nutrition and is currently produced in modern industrial facilities. Losses may occur in our manufacturing processes and, as a result, we seek to avoid or minimize them, as they will result in economic losses and environmental impacts. This work aimed to study the application of non-standard breads in the production of other products. Firstly, a qualitative and quantitative survey of industrial bread losses was carried out. Then, wholemeal breads were made with the incorporation of different levels (5%, 10%, 20%) of non-standard bread dough (waste bread). After making, the breads were subjected to analysis of yield, specific volume, moisture content, water activity, color (crumb and house) and sensory analysis. The results demonstrated that the addition of MP (bread dough) did not interfere with the water activity of whole-grain breads, nor the luminosity of the crumb nor the a* and b* chroma of the crust. Breads with MP had higher moisture content and higher yields. The sample with up to 5% addition of MP did not present a significant difference in relation to the standard wholemeal bread in terms of flavor and appeared and presented the same value of chroma a* of the crumb and crust and chroma b of the peel, proving to be the best replacement option.