SciELO - Scientific Electronic Library Online

vol.50 número4Carboplatin: molecular mechanisms of action associated with chemoresistancePhysico-chemical and structural characterization of mucilage isolated from seeds of Diospyros melonoxylon Roxb. índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados




Links relacionados


Brazilian Journal of Pharmaceutical Sciences

versão impressa ISSN 1984-8250versão On-line ISSN 2175-9790


SCHEUER, Patrícia Matos et al. Effects of fat replacement on properties of whole wheat bread. Braz. J. Pharm. Sci. [online]. 2014, vol.50, n.4, pp.703-712. ISSN 2175-9790.

Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.

Palavras-chave : Wheat flour/centesimal composition; Whole wheat bread/characteristics; Fat/replacers; Food fibers.

        · resumo em Português     · texto em Inglês     · Inglês ( pdf )