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Master's Dissertation
DOI
10.11606/D.9.2004.tde-04082004-143224
Document
Author
Full name
Mauricio Sergio Esteller
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2004
Supervisor
Committee
Lannes, Suzana Caetano da Silva (President)
Areas, Jose Alfredo Gomes
Gioielli, Luiz Antonio
Title in Portuguese
"Fabricação de pães com reduzido teor calórico e modificações reológicas ocorridas durante o armazenamento"
Keywords in Portuguese
panificação
pão
produtos light
reologia
superfície de resposta
Abstract in Portuguese
Mudanças econômicas e hábitos alimentares incorretos estão contribuindo para maior ingestão calórica nas populações dos centros urbanos. Intensificam-se as pesquisas para a obtenção de ingredientes com menor valor calórico. Neste trabalho, foram avaliados os efeitos da Polidextrose (Litesse®II), Salatrim (Benefat®) e Sucralose (Splenda®) em substituição à gordura hidrogenada e sacarose em formulação de pão para hambúrguer. Avaliou-se a dureza, volume, umidade, cor e valor calórico pela Metodologia da Superfície de Resposta (MSR). Os resultados mostraram que os ingredientes utilizados sugerem grande potencial para o desenvolvimento de produtos panificados com valor energético reduzido, e a sobreposição das superfícies permitiu obtenção de formulações otimizadas.
Title in English
RHEOLOGY OF LOW CAL BREAD AND CHANGES DURING STORAGE
Keywords in English
bread
fat and sugar replacers
hamburger buns
rheology
RSM
Abstract in English
Economic changes and incorrect nutrition habits are causing more calories ingestion in the populations of the urban centers. Substitution of fat and sugar on diet has being object of intense research in the attempt to producing foods without these ingredients or with reduction of amount normally used. In this work the effect of the Polidextrose (Litesse® II), Salatrim (Benefat®) and Sucralose (Splenda®) had been tested in substitution to the hydrogenated fat and sucrose in hamburger buns formulas. It was evaluated firmness, volume, moisture, color and caloric value using Response Surface Methodology (RSM). The results showed that the used ingredients suggest great potential for the development of bakery products with reduced energy value. Surfaces intersections allowed to obtain optimized bread formulas.
 
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Esteller.pdf (4.34 Mbytes)
Publishing Date
2004-10-06
 
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