Caracteristicas tecnológicas de pão tipo forma elaborado com farinha mista de trigo e farelo de arroz desengordurado com transglutaminase.

Abstract

The use of defatted rice bran for human consumption can result in many benefits for both the rice industry and oil extraction industries where there is a by-product recovery, as well as nutritional issue, the nutritional intake, with significant amounts of carbohydrates, protein, fiber and minerals, and also the environmental issue, since their use contributes to the sustainability of the sector. Whereas the bread is a food staple in the diet of many countries and widely consumed in Brazil, the inclusion of defatted rice bran in the formulation of breads can be a viable alternative insertion of this product for human consumption. However, the addition of this component in products of this type can cause undesirable changes in technology, such as decrease in volume, change in texture and color, among others. Accordingly, if technology makes use of improvers such as transglutaminase enzyme which is capable of promoting intermolecular bonds between proteins, promoting retention aids networks of the gases produced by yeast during fermentation. In the context presented, this study aimed to evaluate the technological characteristics of breads with different substitutions flour and defatted rice bran. To achieve this goal, we tested different substitutions for wheat flour defatted rice bran (5, 10 and 15%) and different amounts of added transglutaminase (0.5, 1.0 and 1.5%). It was found that substitution with 5% did not alter the essential characteristics such as specific volume and texture of various attributes, so that the use of the enzyme concentration became unnecessary. It may also be noted that the inclusion of transglutaminase significantly affect the technological characteristics of the product, however, its addition showed little representative or even in some cases accentuating problems promoted by insertion of defatted rice bran in the formulations. It was also observed that there was a change in the overall texture and color of the bread, both the shell as the core. However, it should be noted that a greater insertion of the enzyme showed that affects the Maillard reaction occurring in the skin, with higher values of lightness as there is an increase of enzyme present. The addition of transglutaminase also affected texture parameters, especially the hardness of the breads analyzed, where a higher enzyme concentration contributed to higher hardness values. Therefore, the use of the enzyme becomes unnecessary in improved bakery products mixed with wheat flour and defatted rice bran.