Technological and sensory characterization of loaf bread with addition of brown linseed flour (Linum usitatissimum L.) and enzymes
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Publication Date: | 2020 |
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Format: | Article |
Language: | por |
Source: | Research, Society and Development |
Download full: | https://rsdjournal.org/index.php/rsd/article/view/11201 |
Summary: | 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. |
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Technological and sensory characterization of loaf bread with addition of brown linseed flour (Linum usitatissimum L.) and enzymesCaracterización tecnológica y sensorial de los panes tipo forma con adición de harina de linaza marrón (Linum usitatissimum L.) y enzimasCaracterização tecnológica e sensorial de pães tipo forma com adição de farinha de linhaça marrom (Linum usitatissimum L.) e enzimasPanificaçãoTransglutaminaseAnálise sensorialAlimento funcionalXilanase. Functional foodSensory analysisBaked goodsTransglutaminaseXylanase. Comida funcionalAnálisis sensorialPanificaciónTransglutaminasaXilanasa. 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.Este trabajo tuvo como objetivo la elaboración de hogazas de pan con harina de trigo, harina de linaza y enzimas transglutaminasa y xilanasa. Las pruebas preliminares se realizaron mediante un diseño completamente al azar, reemplazando parcialmente la harina de trigo en la formulación estándar de los panes por diferentes porcentajes de harina de linaza. A partir de un diseño compuesto rotacional central, se añadieron enzimas transglutaminasa y xilanasa a una formulación que contenía linaza. Al final se obtuvieron tres formulaciones, formulación estándar con 100% de harina, formulación con 90% de harina de trigo, 10% de harina de linaza, sin la adición de enzimas y formulación con 90% de harina de trigo, 10% harina de linaza, con las enzimas transglutaminasa y xilanasa. Los panes de estas formulaciones fueron analizados por sus características instrumentales y sensoriales. El uso de las enzimas transglutaminasa y xilanasa en cantidades iguales a 6,0 mg y 7,5 mg, respectivamente, condujo a mejoras en los parámetros tecnológicos de los panes, en cuanto a la textura de la miga. Estos panes obtuvieron una aceptación sensorial favorable, con promedios superiores a 7, para los atributos de color, aroma, sabor, textura y valoración general. Se fomenta el uso de harina de linaza marrón en la formulación de hogazas de pan, como forma de mejorar su calidad nutricional. En combinación, las enzimas transglutaminasa y xilanasa, aplicadas en cantidades viables, pueden actuar como coadyuvantes en el horneado, aumentando la calidad tecnológica del producto.Este trabalho objetivou elaborar pães tipo forma com farinha de trigo, farinha de linhaça e enzimas transglutaminase e xilanase. Foram realizados testes preliminares por meio de um delineamento inteiramente casualizado, substituindo-se parcialmente a farinha de trigo da formulação padrão dos pães por diferentes porcentagens de farinha de linhaça. A partir de um delineamento composto central rotacional adicionou-se enzimas transglutaminase e xilanase à uma formulação contendo linhaça. Ao final, obtiveram-se três formulações, formulação padrão com 100 % de farinha, formulação com 90 % de farinha de trigo, 10 % de farinha de linhaça, sem adição de enzimas e formulação com 90% de farinha de trigo, 10% de farinha de linhaça, com as enzimas transglutaminase e xilanase. Os pães provenientes dessas formulações foram analisados quanto às suas características instrumentais e sensoriais. O uso das enzimas transglutaminase e xilanase em quantidades iguais a 6,0 mg e 7,5 mg, respectivamente, provocou melhorias nos parâmetros tecnológicos dos pães, quanto à textura do miolo. Esses pães obtiveram aceitação sensorial favorável, com médias acima de 7, para os atributos de cor, aroma, sabor, textura e avaliação global. Incentiva-se o uso da farinha de linhaça marrom na formulação de pães tipo forma, como forma de melhorar sua qualidade nutricional. Em associação, as enzimas transglutaminase e xilanase, aplicadas em quantidades viáveis, podem atuar como coadjuvantes na panificação, elevando a qualidade tecnológica do produto.Research, Society and Development2020-12-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1120110.33448/rsd-v9i12.11201Research, Society and Development; Vol. 9 No. 12; e36591211201Research, Society and Development; Vol. 9 Núm. 12; e36591211201Research, Society and Development; v. 9 n. 12; e365912112012525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/11201/10011Copyright (c) 2020 Cristiano Silva da Costa; Dorasilvia Ferreira Pontes; Stella Regina Arcanjo Medeiros; Maria Nilka de Oliveira; Leiliane da Fonseca Lima Herculano; Ídila Maria da Silva Araújo; Luan Ícaro Freitas Pinto; Márcia Maria Leal de Medeiros; Marcos Venânces de Souza Leão; Maria Flavia Ferreira da Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCosta, Cristiano Silva daPontes, Dorasilvia FerreiraMedeiros, Stella Regina ArcanjoOliveira, Maria Nilka deHerculano, Leiliane da Fonseca LimaAraújo, Ídila Maria da SilvaPinto, Luan Ícaro FreitasMedeiros, Márcia Maria Leal deLeão, Marcos Venânces de SouzaSilva, Maria Flavia Ferreira da2020-12-30T23:32:22Zoai:ojs.pkp.sfu.ca:article/11201Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:33:05.512512Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Technological and sensory characterization of loaf bread with addition of brown linseed flour (Linum usitatissimum L.) and enzymes Caracterización tecnológica y sensorial de los panes tipo forma con adición de harina de linaza marrón (Linum usitatissimum L.) y enzimas Caracterização tecnológica e sensorial de pães tipo forma com adição de farinha de linhaça marrom (Linum usitatissimum L.) e enzimas |
title |
Technological and sensory characterization of loaf bread with addition of brown linseed flour (Linum usitatissimum L.) and enzymes |
spellingShingle |
Technological and sensory characterization of loaf bread with addition of brown linseed flour (Linum usitatissimum L.) and enzymes Costa, Cristiano Silva da Panificação Transglutaminase Análise sensorial Alimento funcional Xilanase. Functional food Sensory analysis Baked goods Transglutaminase Xylanase. Comida funcional Análisis sensorial Panificación Transglutaminasa Xilanasa. |
title_short |
Technological and sensory characterization of loaf bread with addition of brown linseed flour (Linum usitatissimum L.) and enzymes |
title_full |
Technological and sensory characterization of loaf bread with addition of brown linseed flour (Linum usitatissimum L.) and enzymes |
title_fullStr |
Technological and sensory characterization of loaf bread with addition of brown linseed flour (Linum usitatissimum L.) and enzymes |
title_full_unstemmed |
Technological and sensory characterization of loaf bread with addition of brown linseed flour (Linum usitatissimum L.) and enzymes |
title_sort |
Technological and sensory characterization of loaf bread with addition of brown linseed flour (Linum usitatissimum L.) and enzymes |
author |
Costa, Cristiano Silva da |
author_facet |
Costa, Cristiano Silva da 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 |
author_role |
author |
author2 |
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 |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Costa, Cristiano Silva da 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 |
dc.subject.por.fl_str_mv |
Panificação Transglutaminase Análise sensorial Alimento funcional Xilanase. Functional food Sensory analysis Baked goods Transglutaminase Xylanase. Comida funcional Análisis sensorial Panificación Transglutaminasa Xilanasa. |
topic |
Panificação Transglutaminase Análise sensorial Alimento funcional Xilanase. Functional food Sensory analysis Baked goods Transglutaminase Xylanase. Comida funcional Análisis sensorial Panificación Transglutaminasa Xilanasa. |
description |
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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-27 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/11201 10.33448/rsd-v9i12.11201 |
url |
https://rsdjournal.org/index.php/rsd/article/view/11201 |
identifier_str_mv |
10.33448/rsd-v9i12.11201 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/11201/10011 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 12; e36591211201 Research, Society and Development; Vol. 9 Núm. 12; e36591211201 Research, Society and Development; v. 9 n. 12; e36591211201 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052744098381824 |