Desenvolvimento e caracterização do pão preparado com farinha de trigo branca adicionada de farinha e purê de batata doce utilizando dois métodos fermentativos

Abstract

Bread, a basic, easily accessible and widely consumed food, has the potential to become increasingly functional and nutritious. The sweet potato, nutritionally rich, easy to handle and cultivate, has received attention in several studies as raw material for the industry. The natural fermentation process in baked goods, besides technological functionality, is responsible for the aroma, texture, flavor, functional characteristics and longer shelf life of bread. Thus, this work aimed to develop and characterize bread made with white flour base, added to flour and sweet potato puree. Formulations were developed and physical- chemical and physical analyses of the final products were performed. It was possible to verify that the breads with natural yeast presented higher values of moisture 39.59- 42.17%, compared to the bread with biological fermentation that presented values of 35.07-37.73%; the other centesimal components showed differences in the samples with sweet potato flour and puree in relation to the control. The breads made with mashed sweet potatoes and sweet potato flour showed higher dietary fiber values than the controls, around 7-10%. It was verified that the breads with sweet potato flour have an inverse proportion of glucose and maltose higher than the others, FFBD 0.088% glucose and 1.900% maltose and FNFBD, 0.016% glucose and 2.1% maltose. The volumes among the samples differed, with the controls, FFTB 1608.01 mL and FNFT, 1299.22 mL, showing the highest volume, as well as higher brightness 51.73 and 56.32 respectively. In digestibility, the breads with natural fermentation showed resistant starch contents around 2-3%, the latter value referring to the bread with sweet potato flour and the breads with biological fermentation did not show values referring to resistant starch. All samples showed potential and, in general, characteristics close to those of traditional bread.