Structural changes of bakery products by thermal and biochemical treatments / Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

Bread is a popular product consumed as a sandwich or during mealtime and appreciated by its appearance, flavor, taste, price, and availability. This work deals with the current market of bakery products and the necessity of the development of new products and the necessity of the development of new products, through alternative production processes. Methods of fermentation using kefir, fermentation sponge process, and cereals scalding were considered. The experiments had been lead through specific experimental design, using the surface response methodology. From the obtained results could be confirmed the viability to produce samples with differentiated mechanical and sensory properties of the currently existing ones.

ASSUNTO(S)

textura ppificação brazilian food legislation pão legislação brasileira de alimentos bread texture baked products

ACESSO AO ARTIGO

Documentos Relacionados