AVALIAÇÃO DA QUALIDADE DE PÃES INTEGRAIS: IMPACTO DO USO DE FARINHAS INTEGRAIS RECONSTITUÍDAS

Abstract

Bread consumption is an ancient practice that dates back to the dawn of civilizations, and to this day, it remains a fundamental component of people's daily diet. However, a growing concern about food has increased interest in whole foods, especially bread. Product labels play a crucial role in guiding food choices, helping people make informed choices. However, recent research has identified problems in the labeling of whole grain products, with many labels lacking clear information about their composition. This lack of clarity leads people to make the wrong decisions. As a result, new legislation for whole products emerged, imposing stricter criteria for composition and labeling, with the aim of ensuring transparency in the information provided to consumers. This issue creates space for several discussions, including the use of reconstituted wholemeal flour in the production of wholemeal products. Therefore, this study was carried out in partnership with an industrial pre-mix industry for bakery and confectionery (Nutralle), where the objective was to investigate the impact of using reconstituted wholemeal flour on the quality of wholemeal bread on crucial factors for bakery such as formation of the gluten network, the extensibility of the dough and the texture of the final product, performing gluten analysis, texture profile, visual and physical-chemical analysis. For this study, three bread formulations were created in two different formats: hot dog and sliced bread. The study compared different formulations of wholemeal bread, including one made with wholemeal flour (F2), another with reconstituted wholemeal flour (F3) and a third using an industrial wholemeal core from Nutralle (Unilance) to reconstitute the flour from formulation 1 (F1). , where this core has a technological proposal, as its composition contains several whole grains and enzymes.