Modified starches or stabilizers in preparation of cheese bread

Cheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. In industrial production, there is increasing use of additives which enrich and enhance the physical of this product, adding value in the eyes of the consumer. Thus, the purpose of this paper was to st...

Full description

Bibliographic Details
Main Authors: Letícia Dias dos Anjos, Joelma Pereira, Elizandra Milagre Couto, Marcelo Angelo Cirillo
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2014-09-01
Series:Ciência Rural
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000901686&lng=en&tlng=en
Description
Summary:Cheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. In industrial production, there is increasing use of additives which enrich and enhance the physical of this product, adding value in the eyes of the consumer. Thus, the purpose of this paper was to study the effect of addition of modified starch and stabilizers on the physical-chemical of cheese bread. For this reason, measures taken so moisture, pH and acidity, volume, density, coefficient of expansion, and compression resistance (texturometer) Results show that the stabilizers used improve these characteristics in the cheese bread, showing better physicochemical characteristics.
ISSN:1678-4596