Evaluation of technological attributes of french bread with added vegetable flour

Abstract

French bread is considered one of the bakery products that has the highest consumption in Brazil, corresponding to 53% of the consumption of breads in the country, and is present in the feeding of individuals from all social classes. The use of vegetable flours in breads has been studied in order to obtain products enriched with fibers and with sensory improvements of flavor, color and texture. Thus, this study aimed to evaluate the effect of the addition of carrot flour and jabuticaba-açu peel flour on the formulation of French bread after baking through complete factorial planning 2², and the variable answers were investigated as following: pH, water activity, firmness, specific volume, mass loss, moisture, and bread crumband crust color. Additionally, for comparison purposes, a control bread was prepared without the addition of vegetable flours, and in the other tests (no control) were added to the two flours in each formulation at different concentrations. Through the analysis of variance of the regression coefficients, significant effects of flours on the luminosity parameters (L*) of the crust, crumb color a* and crumb color b* were observed. In the attributes of pH, water activity, firmness, specific volume, mass loss, moisture, crumb luminosity , color of the crust a* and color of the crust b* no significant effects were observed by analysis of variance of regression coefficients. It is concluded that carrot and jabuticaba-açu peel flours can be added at levels of 2% to 6% to the formulation of French bread, suggesting a nutritional improvement without technological losses.

Keywords:
Vegetable; Carrot; Jabuticaba-açu; Factorial planning; Bakery; Technological aspects