Avaliação tecnológica de farinha mista de trigo, babaçu e banana verde e sua utilização na elaboração de pães tipo francês

• Autor(a) principal: Treib, Elizana Lorenzetti
• Data de Publicação: 2012
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório do Centro Universitário Braz Cubas
• Texto Completo: https://repositorio.cruzeirodosul.edu.br/handle/123456789/2559
• topic: Farinhas mistas; Farinha de babaçu; Farinha de banana verde; Farinha de trigo; Processo de panificação; Sensorial; CNPQ::CIENCIAS BIOLOGICAS::BIOLOGIA GERAL

Baking products, particularly breads, are much appreciated foods by most people, and they are considered very important source of nutrients. Considering this fact, breads have been focus of many studies that use non-traditional raw materials in partial replacement of wheat flour in its processing. Thus, the purpose of this research work was to study the potential use of babassu and green banana flours in the production of French type bread. Besides the pure flours: wheat flour (F0), babassu flour (FB) and green banana flour (FBV), three formulations of wheat flour : babassu flour : green banana flour in the proportions of 97:1.5:1.5 (F3); 94:3:3 (F6); 91:4.5:4.5 (F9) were studied regarding its thermoanalytical, physico-chemical and rheological properties. These three mixed flour formulations were analyzed regarding its quality when introduced in the production of French type bread. The partial substitution of the wheat flour with the babassu and green banana flour, resulted in a mixed flour with increased flour particle size, higher humidity and ash indexes, and darker coloration. Increasing the level of substitution of the wheat flour with babassu and green banana flours resulted in a decrease of the overall technological quality of the mixed flours, which was noticed with the reduction of the total and specific volume of the breads. The substitution of the wheat flour with the mixed flours provided increasing in the humidity and in the ash index, and decreasing in the total carbohydrate, ethereal extract, proteins and caloric value, besides the presence of soluble fibers in the breads. All breads tested had a good acceptance by the judges, and considering the breads produced with mixed flours, the highlight was the bread F3. In the judge's preference test, the first placed was the bread F0 and the second preferred was the bread F9. Regarding the buying intention, 88.47% of the judges reported that they definitely or probably would buy breads with mixed flours of wheat, babassu and green banana, without rejection by any of them.