Qualidade tecnológica de farinhas suplementadas com glúten extrusado e aplicadas à panificação

Abstract

Wholemeal bread is defined as a product prepared, obligatorily, with wheat flour and whole wheat flour and/or wheat fiber and/or wheat bran, thus being important sources of carbohydrates, proteins and dietary fiber. However, the increase in the content of whole wheat flour fibers in the dough causes a decrease in dough resistance to expansion, decreasing the gas retention capacity of the dough due to the increase in fiber content present, which affects the volume and texture of the bread. This work aims at developing wholemeal bread with the addition of extruded gluten in order to improve the technological qualities of the product. The wholemeal flour was characterized with respect to ashes, moisture, falling number, alveography and color, showing average results of 1.2 g of ashes, 12% moisture, number of fall of 326 seconds, 217x10- 4J for gluten strength and reddish color. For the breads, analysis of texture, specific volume and color were performed. On average, the loaves showed a reddish brown color. The best results of specific volume and firmness were for the formulation that contained 2.5% extruded gluten.