Análise comparativa da composição nutricional de pães proteicos e pães integrais

Abstract

The present study aimed to analyze and compare protein breads and whole wheat breads enriched with protein, justified by the growing demand for bakery products with higher nutritional value and aligned with contemporary healthy eating trends. The general objective was to determine whether the addition of wheat protein significantly alters the physicochemical and nutritional characteristics of the breads, contributing to the development of more balanced food products. The methodology included laboratory analyses of pH, moisture, ash content and protein levels, as well as the calculation of protein density through the ratio between protein content and the total energy value of the samples. The results indicated that pH did not show significant differences between formulations, demonstrating stability in the fermentation process. Higher moisture was observed in the enriched bread, suggesting greater water retention associated with the presence of proteins. The significant increase in protein confirmed the effectiveness of fortification, and the protein density demonstrated that the enriched bread provides a higher protein supply per calorie. It is concluded that the addition of proteins to whole wheat breads improves their nutritional value without compromising essential physicochemical characteristics, presenting a promising alternative for consumers seeking enriched and nutritionally superior food products.