Desenvolvimento e avaliação físico-química de pães de fôrma com incorporação de bebidas à base de uva

Abstract

The relationship between baking and the wine industry is a recent one in the scientific literature. This work combines baking with liquids from grapes, such as juice and wine. The aim of this study was to produce loaves of bread with partial replacement of the water in the composition with grape-based beverages. The parameters evaluated were the physical and chemical characteristics. Four bread formulations were made, differing only in the type of liquid used: PP (standard bread), PSU (bread with red grape juice), PVT (bread with red wine) and PVB (bread with white wine). Analyzing the color attributes, significant differences were noted. On the crust, the PP and PVT breads differed in the L* and b* attributes. In the crumb, the PP and PVB loaves were lighter, with a lighter, more yellow hue and a tendency to green color. The PSU and PVT breads, on the other hand, had darker, less yellow and more red colors in the crumb. When analyzing the physical characteristics, no significant differences were noted. With regard to the chemical characteristics, differences were only observed in the PVB, which showed a higher energy value.