Otimização de uma pré-mistura para pão de queijo

• Ano de defesa: 2011
• Autor(a) principal: Nagata, Carina Lumie Pereira
• Orientador(a): Pereira, Joelma
• Banca de defesa: Lima, Renato Ribeiro de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE FEDERAL DE LAVRAS
• Programa de Pós-Graduação: DCA - Programa de Pós-graduação
• País: BRASIL
• Palavras-chave em Português: Panificação; Análise sensorial; Massas alimentícias - Viscosidade; Calorimetria; Bakery; Sensory analysis
• Área do conhecimento CNPq: CNPQ_NÃO_INFORMADO
• Link de acesso: https://repositorio.ufla.br/handle/1/2807

Cheese bread is a baking product typical of Brazil, known internationally and highly important for Minas Gerais culinary, the state where it originated, its being marketed in several ways, for example pre-mixtures. In this context, it was intended through the present work, the optimization of a formulation of pre-mixture for cheese bread, which needed only of the addition of water in order to obtain the final product. Previous study with three commercial pre-mixtures for cheese bread was conducted. In addition, laboratory pre-mixture formulations were made to help the interpretation of the results. By means of physicochemical, chemical, rheological, optical and sensorial analyses as well of their doughs and those of the resulting cheese breads, it was possible to determine, in an approximate manner, the composition of them and the proportion of some of their ingredients, correlating them with the quality of the final products obtained. Sample A presented about 10% of hydrogenated vegetable fat, 42 % of starch, 25% of cheese and 7% of eggs. Formulation C presented a content of about 6% of hydrogenated vegetable fat, 2.5% to 4% of skimmed milk powder, starch content of 55%, 30% of cheese and 6% of eggs. All those percentages were calculated taking into account the total mixture, already added of both eggs and cheese. As regards sample B, it was not possible to establish objective amounts for the ingredients present in them due to their complexity and diversity of the components. From the results of the first step, along with the aid of pre-tests, fermented cassava starch, manioc starch, pre-gelatinized cassava starch, cheese powder, vegetable fat powder, dehydrated whole egg, skimmed milk powder and iodized salt were chosen as ingredients to compose the formulation to be optimized. For the optimization was used the mixture design, where the four first ingredients quoted were considered the independent variables and the rests had their amounts fixed. By means of the physical analyses of the cheese bread coming from pre-mixture formulations as volume, specific volume, density, expansion index and compression force and of the sensorial analysis by means of the acceptance test, the effect of each ingredient ,in the quality of the final product was evaluated. The simultaneous optimization of several responses was utilized, by taking into consideration both the technological quality of the cheese bread produced through the pre-mixtures and the sensorial quality evaluated by the consumers, in that way, an optimum value for each of the components under study was determined.