Preparação e caracterização de pão doce com substituição parcial da farinha de trigo por Albumina comercial.

Abstract

Because it is an indispensable product on the consumer's table, bread, produced from wheat flour, has been a study food in order to enrich its nutritional value. The process of fermentation is indispensable in the preparation of the breads, because it is in this stage that the mass growth occurs, obtaining size, flavor and texture. Albumin is a protein of great importance to the human body, and may be present in egg white, milk, or it can be marketed in powder form, which during its preparation is subjected to the dehydration process. Enough consumed by bodybuilders in order to obtain results of hypertrophy. In view of the above, the objective of this work was to prepare sweet buns replacing different concentrations of wheat flour for albumin, looking for a product rich in proteins. The breads were prepared according to the current legislation, in their formulation was used: wheat flour, water, salt, biological yeast, sugar, bakery reinforcer, oil and different concentrations of albumin. The samples of breads were subsequently subjected to microbiological and physicochemical characterization according to the methodology appropriate to the current legislation. Buns with albumin substitution were evaluated with concentrations of 0%, 5%, 10% and 20%. According to the microbiological results, it was verified that the samples of sweet bread were elaborated with good manufacturing practices. They were propitious to consumption, showing absence of Salmonella sp, Coliformes at 35 ° C, filamentous fungi and yeasts. PH and titratable acidity during the fermentation period are higher when 20% of albumin is applied, differing from other formulations. The P3 formulation (20% albumin) increases the pH, moisture, ash, protein and acidity of the bread after the cooking process. The addition of albumin does not interfere with the lipid content of bread.