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 |
|---|---|
| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná
2020
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http://repositorio.utfpr.edu.br/jspui/handle/1/12683 |
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riut-1-126832020-11-16T13:36:58Z Desenvolvimento de pão com fermentação natural “sourdough” adicionado de farinha de painço Development of natural fermentated “sourdough” bread with little millet flour Rodrigues, Lindsay Guimarães Steinmacher, Nádia Cristiane Steinmacher, Nádia Cristiane Moreira, Gláucia Cristina Guerra, Gustavo Petri Doença celíaca Probióticos Projeto de produto Celiac disease Probiotics Product design CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS 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. A doença celíaca é caracterizada por uma lesão permanente da mucosa intestinal provocada pela ingestão de glúten. Com a finalidade de oferecer um produto sem glúten para consumidores com esta doença, o objetivo deste trabalho foi desenvolver um pão com fermentação natural “sourdough” adicionado de farinha de painço. O pão produzido através desta fermentação tem a acidez como característica e também um aumento de disponibilidade de sais minerais e compostos bioativos, estes constituídos pelo painço, que além de conter fibras alimentares que possui efeito hipoglicêmico é responsável pelo fornecimento de antioxidantes e fitoquímicos. Este pão foi elaborado através de um delineamento fatorial completo 2² com 2 pontos centrais para determinar a concentração dos Lactobacillus rhamnosus e Bifidobacterium bifidum, microrganismos estes que foram utilizadas como variáveis da fermentação natural “sourdough”. Na fermentação foram avaliados aspectos como pH e acidez total titulável, que com o passar dos dias houve redução do pH e um aumento da acidez. Para o desenvolvimento do pão utilizou-se 12 % de farinha de painço e foi avaliado o volume específico, as formulações que apresentaram melhor desempenho foi a 5 e 6 com 2,14 e 2,06 mL.g-1, a firmeza do miolo dos pães variou de 2.175,11 a 3.152,36 g e não mostrou diferença estatística, deste modo a variação da concentração dos microrganismos não alterou a firmeza dos pães. A atividade de água variou de 0,92 a 0,98. Para as análises físico-químicas foram escolhidas formulações que apresentaram desempenho reológica satisfatório, no caso as formulações 1, 2 e 5. A umidade comparado com a RDC n.°90 que estabelece teor máximo de 38 % o pão estudado encontra-se de acordo com 36 %, as cinzas não obtiveram diferença significativa entre si e variaram de 2,1 a 2,55 %, este valor pode estar relacionado a farinha de painço que é rica em minerais, o teor de proteína variou de 5,12 à 5,77 % e este valor pode estar associado a quantidade de ovos e da farinha de painço, a quantidade de lipídios foi de 8,29-8,88 % e carboidratos obtidos por diferença encontrou-se uma variação de 49 a 50 %. Os pães do presente estudo apresentaram melhores teores de proteínas e lipídeos quando comparados com pão comercializado em mercado local. 2020-11-16T13:36:57Z 2020-11-16T13:36:57Z 2016-06-10 bachelorThesis RODRIGUES, Lindsay Guimarães. Desenvolvimento de pão com fermentação natural “sourdough” adicionado de farinha de painço. 2016. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/12683 por openAccess application/pdf Universidade Tecnológica Federal do Paraná Medianeira Brasil Engenharia de Alimentos UTFPR |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Doença celíaca Probióticos Projeto de produto Celiac disease Probiotics Product design CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
| spellingShingle |
Doença celíaca Probióticos Projeto de produto Celiac disease Probiotics Product design CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS Rodrigues, Lindsay Guimarães Desenvolvimento de pão com fermentação natural “sourdough” adicionado de farinha de painço |
| description |
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. |
| format |
Trabalho de Conclusão de Curso (Graduação) |
| author |
Rodrigues, Lindsay Guimarães |
| author_sort |
Rodrigues, Lindsay Guimarães |
| title |
Desenvolvimento de pão com fermentação natural “sourdough” adicionado de farinha de painço |
| title_short |
Desenvolvimento de pão com fermentação natural “sourdough” adicionado de farinha de painço |
| title_full |
Desenvolvimento de pão com fermentação natural “sourdough” adicionado de farinha de painço |
| title_fullStr |
Desenvolvimento de pão com fermentação natural “sourdough” adicionado de farinha de painço |
| title_full_unstemmed |
Desenvolvimento de pão com fermentação natural “sourdough” adicionado de farinha de painço |
| title_sort |
desenvolvimento de pão com fermentação natural “sourdough” adicionado de farinha de painço |
| publisher |
Universidade Tecnológica Federal do Paraná |
| publishDate |
2020 |
| citation |
RODRIGUES, Lindsay Guimarães. Desenvolvimento de pão com fermentação natural “sourdough” adicionado de farinha de painço. 2016. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2016. |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/12683 |
| _version_ |
1805322970493616128 |
| score |
10,814766 |