Proceedings of International Congress on Bioactive Compounds and International Workshop on Bioactive Compounds
Proceedings of 1st International Congress on Bioactive Compounds and 2nd International Workshop on Bioactive Compounds - Vol. 1 - 2018

The use of different flours sources for bread production has been widely explored in the last years. However, in general, it could be observed that researches, and also developed products in the market, have “sliced” bread as the focus, while the production of functional French bread remains still little explored. Furthermore, when wheat is substituted, research in this area only characterize the final product, i.e., little information about the mechanisms of heat and mass transport during bread baking and its consequences on the development of structure, responsible for texture and other properties of the final product, is available in the literature. Thus, this study aimed to evaluate the effect of partial replacement of wheat flour by corn (CF), rice (RF) and green banana (GF) on heat and mass transport during bread baking, and its consequences on French bread properties during the baking process. Different formulations of French bread, which provide different heat and mass transport mechanisms were studied in order to better understand the effect of flour type substitution and concentration on heat and mass transport mechanisms and their relationship to technological and sensory properties of the final product. French pieces of bread were produced with partial wheat flour replacement by CF (CF 20 and 40%), RF (RF 25 and 50%) and GF (GF 10 and 20%). Temperature profile at the center of the different pieces of bread was also determined in order to simulate the baking process (local heating rate) at differential scanning calorimetry analyses, and therefore evaluate thermal properties. Bread properties (local water content (crust and crumb), water loss, hardness and specific volume) were determined during the baking (at 5, 10 and 14 min). Local heating rates were affected by both, flour type and concentration. Control bread presented heating rate of 12°C/min, while for CF 20 and 40%, and for RF 25 and 50%, the values were 10 and 9°C/min, respectively, and for GF 10 and 20% the values were 8 and 7°C/min, respectively. No clear effect was observed for the local water content of the crust and the crumb of the bread produced with the different flour. On the other hand, the inclusion of the different flours reduced bread water loss and specific volume of bread during baking. The hardness of bread increased with both, baking time and substitute flour concentration. Therefore, it could be concluded that the heat and mass transport of wheat flour substituted bread are greatly influenced by flour type and concentration. In general, the higher the substitute flour concentration the lower the heat transport towards the dough core, which in turn implies in lower mass transport, lower specific volume and higher hardness of the developed bread.

Acknowledgments: To FAPESP (Foundation for Research Support of the State of São Paulo), for financial grant (2013/12693-0; 2018/03324-5). This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001, R.G.A. fellowship.