SALES, A. K. L.; http://lattes.cnpq.br/7092561945103961; SALES, Anna Karolina Lobão.
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.
