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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
1

Efeito da adição de fibras alimentares sobre a qualidade de massas de pizza pré-assadas / Effect of the addition of dietary fibers on the quality of pre-baked pizza doughs

Shiozawa, Simone, 1986- 19 August 2018 (has links)
Orientador: Caroline Joy Steeel / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-19T23:52:49Z (GMT). No. of bitstreams: 1 Shiozawa_Simone_M.pdf: 5840556 bytes, checksum: b67677c4aa969540264feb24e03595d7 (MD5) Previous issue date: 2012 / Resumo: Apesar de serem poucas as pesquisas sobre a qualidade e tecnologia associada a fabricacao de massas de pizza e existirem poucos indicadores de qualidade disponiveis na legislacao para este tipo de produto, alguns fenomenos podem ser explicados, por analogia, a fabricacao de pao, ja que os ingredientes basicos destes dois produtos sao praticamente os mesmos. O aumento do mercado de pizzas no Brasil, de 5% ao ano em vendas, e a crescente preocupacao da populacao em manter uma alimentacao saudavel, como tambem em buscar e dar preferencia aos alimentos de conveniencia e praticidade sao indicativos de que o desenvolvimento de massas de pizza pre-assadas enriquecidas com fibras podem ter impacto positivo sobre este mercado em expansao e sobre as tendencias para escolha de alimentos industrializados pelos consumidores. O objetivo deste trabalho foi avaliar os efeitos da adicao de farinha de trigo de grao inteiro (FTGI) e fibra branca de trigo (FBT) sobre a qualidade de massas de pizza pre-assadas. Foram identificados seus efeitos sobre o processamento e caracteristicas tecnologicas, sensoriais e de conservacao das massas de pizza pre-assadas. A FTGI e a FBT interferiram nos parametros farinograficos e extensograficos da mistura com a farinha de trigo refinada para pizza (FTR), o que refletiu nas condicoes de processamento das massas de pizza pre-assadas, como foi observado na pratica, como o aumento da quantidade de agua necessaria para o desenvolvimento da massa, os maiores tempos de mistura ate a formacao da rede de gluten e o aumento da elasticidade das massas. Na qualidade das massas de pizza pre-assadas, as fontes de fibras tiveram influencia significativa nas analises de volume especifico e espessura dos discos de pizza, de cor L* e cor a*, de acidez total titulavel, e, dentro das mesmas condicoes de processamento e das faixas de concentracao estudadas para a FTGI e FBT, e possivel afirmar que os modelos obtidos neste trabalho reproduzem os resultados praticos. A avaliacao microbiologica das massas de pizza pre-assadas, durante a estocagem refrigerada, garantiu a seguranca microbiologica por ate 58 dias apos sua fabricacao. Sensorialmente as formulacoes somente com FBT e a com ambas as fibras (ponto central do planejamento) foram tao aceitas pelos consumidores quanto a formulacao controle sem fibras, alem de serem produtos considerados alto teor de fibras (6 g de fibras/100 g de produto). Apesar da menor aceitacao pelos consumidores, e possivel obter um produto com apelo de fonte de fibras e de grao inteiro, pois o produto com 90% de FTGI substituindo a FTR, contem cerca de 5,6% de fibras e mais de 51% de grao inteiro em sua composicao final / Abstract: Although there is little research on the quality and technology associated with the production of pizza and few quality indicators available in the legislation for this type of product, some phenomena can be explained by analogy to the production of bread, since the basic ingredients of these two products are practically the same. The increase of the pizza market in Brazil, of 5% a year in sales, and the growing public concern in maintaining a healthy diet, but also seeking and giving preference to foods of convenience and practicality are indicators that the development of pre-baked pizza doughs enriched with fibers can have a positive impact on this expanding market and trends in the choice of foods by consumers. The objective of this study was to evaluate the effects of the addition of whole grain wheat flour (FTGI) and white wheat fiber (FBT) on the quality of pre-baked pizza doughs. Their effects on the processing and technological, sensory and conservation characteristics of pre-baked pizza doughs were identified. FTGI and FBT interfered in the farinographic and extensographic parameters, which affected the processing conditions of the prebaked pizza doughs, as observed in practice as an increase in the amount of water required for the development of the dough, longer mixing times for the formation of the gluten network and an increase in dough elasticity. Regarding pre-baked pizza dough quality, the sources of dietary fiber had a significant influence on specific volume and thickness of the pizza disks, color L* and a*, total titrable acidity, and it can be said that the models obtained in this work reproduce the practical results if the same processing conditions and ingredient variation ranges are used. The microbiological evaluation of the pre-baked pizza doughs, during refrigerated storage, guaranteed the microbiological safety for up to 58 days. Sensorially, the FBT formulation and the formulation with both fibers (central point of the experimental design) were as accepted by consumers as the control formulation without fibers, as well as being considered ¿high fiber products¿ (6 g fibers/100 g of product). Despite the lower acceptance by consumers, it is possible to obtain a high fiber and whole grain pre-baked pizza dough, since the formulation with 90% of FTGI replacing the refined flour contains about 5.6% of dietary fiber and more than 51% of whole grain in its final composition / Mestrado / Tecnologia de Alimentos / Mestre em Tecnologia de Alimentos

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