Desenvolvimento de pão com fermentação natural “sourdough” adicionado de farinha de painço
The celiac disease is characterized as a permanent damage on the intestinal mucosa caused by gluten ingestion. In order to provide a gluten-free product for celiac consumers, the objective was to elaborate a bread with little millet flour which in addition to its characteristic of being gluten-free,...
| Autor principal: | Rodrigues, Lindsay Guimarães |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/12683 |
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| Resumo: |
The celiac disease is characterized as a permanent damage on the intestinal mucosa caused by gluten ingestion. In order to provide a gluten-free product for celiac consumers, the objective was to elaborate a bread with little millet flour which in addition to its characteristic of being gluten-free, it is consisted of dietary fibers that have a hypoglycemic effect and are responsible for providing antioxidants and phytochemicals, therefore, the little millet flour will substitute the wheat flour. This bread was made by a full factorial design of 2² with 2 central points to determine the concentration of variables used for the development of sourdough fermentation with Lactobacillus rhamnosus and Bifidobacterium bifidum microorganisms, which were used as variables on the sourdough fermentation. The aspects of the sourdough were measured, such as pH and titratable acidity, in which as the days passed, the pH reduced and acidity raised. In order to develop the bread, 12% of little millet flour was used, it was then measured the specific volume in which the formulations that showed best performance were both 5 and 6 with 2,14 and 2,06 mL/g respectively, the bread’s crumb firmness variated between 2175,11 and 3152,36 g and did not show statistic diferences, therefore the variation of microorganisms’ concentration did not alter the bread’s texture. Water activity varied from 0,92 to 0,98. In order to do physical chemical analysis, formulations that showed satisfactory rheological performance were chosen, which were 1, 2 and 5 formulations. Regarding umidity, in comparison to RDC n.°90 that establishes maximum level of 38%, the bread was in line, showing 36%. The ashes did not show notable diferences between themselves and varied from 2,1 to 2,55%, this value might be related to the little millet flour, which is rich in minerals. Protein level varied from 5,12 to 5,77% and this could be related to egg quantity and to millet flour. Lipids quantity varied from 8,29 to 8,88% and carbohydrates obtained by differentiating had a 49 to 50% variation. The breads of this study showed higher level of protein and lipids when compared with bread sold in local market. |
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