Processamento e caracterização de pães de aveia enriquecidos com leite e soro de leite caprino.

Abstract

Bread is a product obtained from a dough made with flour, usually wheat, kneaded in water, naturally fermented or added with chemical or biological yeast and oven roasted. Characterized in the market for its most varied aspects. In this study, the aim was to elaborate and analyze the physical-chemical and sensory characteristics of breads made with goat milk or whey. Therefore, the same proportion of goat milk (Sample A) and goat whey (Sample B) were used in the bread processing and these were

submitted to physical-chemical, microbiological and sensorial analyses. As for the physical analysis- chemical, a higher content of EST was observed for bread made with goat's milk, possibly

due to the higher carbohydrate content, which directly reflected in the higher content of calories in this sample (p<0.05). There was no statistical difference (p>0.05) between the formulations regarding the acceptance of the evaluated sensory attributes, whose hedonic terms showed good acceptance, ranging from "I liked it slightly" to "I liked it a lot". These results may have contributed to the intention to purchase the samples, both formulations pointed out as a good option to buy if they were marketed, being the hedonic terms between "maybe bought/maybe not" to "possibly would buy". In this way, these are products with great marketing potential, with great sensory acceptance, and excellent nutritional profile.