Avaliar as propriedades físicas de pães formulados com substituição parcial da farinha de trigo por farinha de mamão (Carica papaya)

• DOI: https://doi.org/10.22533/at.ed.1892408074

• Palavras-chave: Produto; Nutricional; Processamento

• Keywords: Product; Nutritional; Processing

• Abstract: Bread is defined as a product obtained from wheat flour and/or other flours, added with liquid, resulting from the fermentation process or not, and cooking, and may contain other ingredients, as long as they do not distort the product Papaya (Carica papaya) is a source of proteins, minerals, carbohydrates, vitamins and fiber. This fruit is nutritionally rich and has great potential to be explored as it has better fiber availability and stands out from others due to its good digestibility. The objective of this work was to study the physical properties of a bread formulated with papaya flour (Carica papaya). Three bread formulations were studied, one without the addition of papaya flour (Control=F0) and two with different FM percentages (F1=2.5% and F2=5.0%), calculated based on the flour mass. wheat. It can be seen, from the difference in diameter, before and after baking the breads, that the addition of FM provided good dough behavior in terms of support and structure, resulting in breads in the desired shape, although after baking the F2 formulation was significantly lower than the other samples. The same behavior can be observed in relation to the height of the bread after baking. Such data confirm that the greater the addition of papaya flour in the formulation, the process of loss of dough support begins. However, in relation to the apparent volume and specific volume factors, there were no significant differences, indicating that papaya flour (Carica papaya) is a promising raw material for the development of products that fall into the health segment, as its properties functional products can be well used in the food industry.