Technological and sensory characterization of loaf bread with addition of brown linseed flour (Linum usitatissimum L.) and enzymes

• Autor(a) principal: Costa, Cristiano Silva da
• Data de Publicação: 2020
• Outros Autores: Pontes, Dorasilvia Ferreira, Medeiros, Stella Regina Arcanjo, Oliveira, Maria Nilka de, Herculano, Leiliane da Fonseca Lima, Araújo, Ídila Maria da Silva, Pinto, Luan Ícaro Freitas, Medeiros, Márcia Maria Leal de, Leão, Marcos Venânces de Souza, Silva, Maria Flavia Ferreira da
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/11201
• topic: Panificação; Transglutaminase; Análise sensorial; Alimento funcional; Xilanase.; Functional food; Sensory analysis; Baked goods; Transglutaminase; Xylanase.; Comida funcional; Análisis sensorial; Panificación; Transglutaminasa; Xilanasa.

This work aimed to prepare loaves of bread with wheat flour, flaxseed flour and transglutaminase and xylanase enzymes. Preliminary tests were carried out by means of a completely randomized design, partially replacing the wheat flour in the standard formulation of the breads with different percentages of flaxseed flour. From a central rotational composite design, transglutaminase and xylanase enzymes were added to a formulation containing flaxseed. At the end, three formulations were obtained, standard formulation with 100% flour, formulation with 90% wheat flour, 10% flaxseed flour, without adding enzymes and formulation with 90% wheat flour, 10% flaxseed flour, with the enzymes transglutaminase and xylanase. The breads from these formulations were analyzed for their instrumental and sensory characteristics. The use of the enzymes transglutaminase and xylanase in amounts equal to 6.0 mg and 7.5 mg, respectively, led to improvements in the technological parameters of the breads, as to the texture of the crumb. These breads obtained favorable sensory acceptance, with averages above 7, for the attributes of color, aroma, flavor, texture and overall evaluation. The use of brown flaxseed flour in the formulation of loaves of bread is encouraged, as a way to improve its nutritional quality. In combination, the enzymes transglutaminase and xylanase, applied in viable quantities, can act as adjuvants in baking, increasing the technological quality of the product.