Pães de forma adicionados de inulina, concentrado proteico de soro de leite e malte sem gordura trans

Abstract

Bread is a popular food and eaten since the beginning of civilization. The addition of hydrogenated vegetable fat and sugar to the bread formulation provides desirable sensory characteristics, however, they are ingredients with a high caloric density and present few nutritional attractions. Thus, alternatives that seek to improve the nutritional quality of this product are valid. The objective of this work was to develop bread formulations free of hydrogenated vegetable fat with substitution of sugar (sucrose) for malt, whey protein concentrate, and inulin, using a Complete Factor Design with a duplicate at the central point, and to evaluate their effects on physicochemical characteristics of the product. Physicochemical properties of wheat flour used in theformulations were evaluated in terms of color, falling number, viscoelastic properties, moisture, and ash exhibiting results in compliance with current legislation. Tenbread formulations were prepared, varying the proportions of malt(0,25%; 0,50%, 0,75%), whey protein concentrate(1%, 5%, 9%), and inulin(0,25%; 0,50%, 0,75%), and a control formulation (with the addition of hydrogenated vegetable fat and sucrose). The bread was evaluated in terms of firmness(g), water activity, color, and centesimal composition. Effect estimates analysis demonstrated that the increase of malt and inulin concentrations contributed to the softness increase of the bread, while the increase of whey protein concentrate concentration increased bread firmness. Control bread exhibited firmness similar to formulations with ingredients added to their central points or inferior levels.It was possible to determine the model equation for predicting the firmness of the bread, considering the response surface methodology. Firmness analysis was repeated after 7 days of storage and the bread exhibited an increase of standard values, relating to starch retrogradation. Inulin and the combination of malt and whey protein concentrate resulted in the reduction of water activity, evaluated at 24 h after baking. The combination of these ingredients affected the color of the bread, resulting in darker samples compared to the control. The increase in water activity, moisture, proteinand ash content, and reduction in lipid content was observed in the formulations, in comparison to the control. Thus, the combination of the ingredients at their central point could be a viable alternative for the replacement of hydrogenated vegetable fat and sucrose in bread.