The influence on the fermentation process of bread with the addition of almond chestnut (Terminalia catappa L.): practical experiment in a domestic environment
Revista Sitio Novo
; 7(1):32-46, 2023.
Article
in Portuguese
| CAB Abstracts | ID: covidwho-2319328
ABSTRACT
This study verified the influence of the addition of castanets almond flour (Terminalia catappa L.) in the fermentation process of bread, analyzing attributes such as volume, weight, color, and flavor. The actions were coordinated remotely, in a domestic environment, in the city of Fortaleza (Ceara, Brazil) due to the restrictions caused by the pandemic of the new coronavirus (SARS-CoV-2). About 2 kg of castanets were collected and the processing process included washing, pulp extraction, drying, roasting, and endocarp breaking. The ingredients were placed in a bowl and homogenized until completely incorporated, following the process of kneading, resting, kneading, shaping, fermentation and cooking. For the study, the evaluation was carried out in quadruplicate, with four samples of each dough, these being named Basic Bread (PB) and Chestnut Bread (PC). The dough showed growth between minutes 0 to 60, however, there was a regression between minutes 90 to 120. It is possible to observe that the dough reached its peak of fermentation between 30 and 60 minutes. The PB samples showed an external golden color and white crumb caused by the Maillard Reaction, possibly from the added butter, and had small alveoli. The PB sample had a neutral taste but was salty. No interference was observed in the bread fermentation process with the addition of castanets flour.
Crop Produce [QQ050]; Food Processing (General) [QQ100]; Food Composition and Quality [QQ500]; bread; flours; cooking; colour; aroma; body mass index; body weight; breadmaking; butter; fermentation; flavour; food safety; obesity; Terminalia catappa; Ceara; Brazil; Terminalia; Combretaceae; Myrtales; eudicots; angiosperms; Spermatophyta; plants; eukaryotes; Community of Portuguese Language Countries; high Human Development Index countries; Latin America; America; South America; upper-middle income countries; color; flavor; fatness
Full text:
Available
Collection:
Databases of international organizations
Database:
CAB Abstracts
Language:
Portuguese
Journal:
Revista Sitio Novo
Year:
2023
Document Type:
Article
Similar
MEDLINE
...
LILACS
LIS