Assamento de pão de queijo em forno de micro-ondas

• Autor(a) principal: Bianchini, Giulia Silva
• Data de Publicação: 2018
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/31494
• topic: Panificação; Formulação de pão de queijo; Mapeamento da incidência de micro-ondas; Bakery; Formulation of cheese bread; Mapping of the incidence of microwave; Ciência de Alimentos

Bread products are highly preferred by many people, and the baking industry continues to grow around the world. Cheese bread, for example, is a bakery product typical of Minas Gerais cuisine, and is widely marketed and consumed throughout Brazil. However, the cheese bread does not present a characteristic quality standard and there is no standard formulation and technology for its manufacture. In addition to the conventional forms, it is also not known to use alternative forms for their cooking, such as the use of microwave heating that brings benefits of facility and convenience to consumers. However, for certain types of foods, microwave heating is fast but not uniform. Improvement in this aspect has been a real challenge for food product development scientists and for microwave oven designers. In this way, the objective of this work was to study the interaction of the microwaves with the cheese bread and to propose a formulation and methodology for their baking in a microwave oven. This dissertation was divided in three parts: general introduction; description of an experiment using a sequential strategy of statistical planning for the optimization of the formulation and baking conditions of cheese bread in microwave; description of an experiment that sought to map the incidence of radiation in the microwave oven by the texture of cheese breads, analyzing the interaction of this radiation with the formulation and location of the product in the turntable of the microwave oven.