Qualidade do pão francês em Ponta Grossa - PR
This work has aim to analyze the physical parameters of typical bread marketed in the bakeries in Ponta Grossa (french bread) in order to make a comparison of quality. For this it was necessary to collect bread samples of the bakeries in the city and to analyze its main features. The research includ...
| Principais autores: | Feliciano, Erica Silva Lyra, Lopes, Marisa Aparecida Moreira, Tullio, Merison |
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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/1/16619 |
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| Resumo: |
This work has aim to analyze the physical parameters of typical bread marketed in the bakeries in Ponta Grossa (french bread) in order to make a comparison of quality. For this it was necessary to collect bread samples of the bakeries in the city and to analyze its main features. The research included 12 bakeries in four regions at Ponta Grossa. The features valuated were: impurities, weight, volume, size, solidity, crumb color, bark color and price. The samples were analyzed on two consecutive days and were analyzed fresh bread and stale bread in order to compare the changes suffered for them during the day. It was observed variation in some features analyzed like bark color, weight, size and solidity. |
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