Efeito do escaldamento nas propriedades tecnológicas e reológicas da massa e do pão de queijo

• Autor(a) principal: Machado, Antônio Vitor
• Data de Publicação: 2010
• Outros Autores: Pereira, Joelma
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542010000200021; http://repositorio.ufla.br/jspui/handle/1/7190
• topic: Pão de queijo; Escaldamento; Propriedades tecnológicas; Pão de queijo - Qualidade; Pão de queijo - Massa; Cheese bread; Scalding; Technological properties; Cheese bread - Quality; Cheese bread - Dough

Cheese bread is a Brazilian cuisine specialty originated in the Minas Gerais region. It is widely produced and consumed, and even known internationally. In spite of being widely consumed, there is no production standard, identity and defined quality. Research on the subject is rare, lacking information on the product and its quality patterns, making it necessary to have a better understanding of the effect of scalding on the rheological properties and technology of the cheese bread dough, as well as of the ingredients in the production stages. This work was carried out in the Department of Food Science at the Federal University of Lavras, Minas Gerais and one of the objectives was to study the rheological behavior of the cheese bread dough according to the methods used in preparation - with or without scalding, and using milk or water in the formulation. Another objective was to evaluate the behavior of the dough during the subsequent stages, when egg and cheese are added to the dough. The results have shown that scalding is very important in the production of cheese bread dough, having a direct influence on the physical quality and the texture of cheese bread dough.