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Effect of Açaí Powder and Polydextrose on Bread Quality Using Surface Response



Author(s)

Rafael Audino Zambelli, Antonio Weskley Soares, Luan Icaro Freitas Pinto, Cícera Alyne Lemos Melo, Luciana Gama de Mendonça, Ana Caroline da Silva, Glauber Batista Moreira Santos, Marina Lisboa Silva and Maryana Monteiro Farias

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DOI:10.17265/2159-5828/2017.08.001

Food Engineering Department, Federal University of Ceará, 2977 Mister Hull Avenue, Fortaleza 60356001, Brazil

The aim of this study was to develop a new bread formulation from different amounts of açaí powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed using the central composite rotational design and having as dependent variables specific volume, hardness, crumb color and image analysis. Statistical analysis was performed using multiple regression and response surface. The results showed that the inclusion of powdered açaí and polydextrose in bread formulations reduces the specific volume and alveoli number and increases the browning and hardness of the bread. However, values of this addition (30 g/100 g) were found that did not promote significant quality reduction and the scanning electron microscopy (SEM) showed minimal damage to the gluten network at this level of incorporation.

Bread quality, fermentation, functional ingredients, gluten network.