Caracterização físico-química de pães habitualmente consumidos na região da fronteira oeste do Rio Grande do Sul

Abstract

The consumption of unitary portions of bread on the West Frontier region of Rio Grande do Sul is mainly composed by three types: french bread, galleta bread and hot-dog bread. Galleta bread and hot-dog bread show lack of scientific data about its physicochemical characteristics making it difficult the elaboration of dietary plans. On this work, we proposed to evaluate physicochemical characteristics of the breads commercialized in five bakeries in the city of Itaqui. The parameters evaluated were: color, weight, volume and chemical composition. Color attributes evaluated in the crust of bread showed a brighter color of galleta bread and a darker color of hot-dog bread. The crumb of galleta breads showed higher brightness and more yellowish color. Galleta breads showed significantly higher weight and volume, although, didn’t differ on density and specific volume of hot-dog breads. Bread from one of the bakeries and galleta bread in general showed higher moisture content, higher levels of digestible carbohydrates and calorific value. Different types of bread and different bakery processes result in different physicochemical characteristics, whatsoever it reinforces the necessity of consideration of these factors during the elaboration of dietary plans when the french bread is substituted.