Produção de pão enriquecido com farinha de peito de frango

Abstract

Cereals are the basis of the human diet, being sources of energy and essential nutrients for the body. Bread is a food consumed worldwide, as it is versatile and easily accessible, but it is poor in essential amino acids that are fundamental for metabolic functions. This study aimed to nutritionally enrich bread by partially replacing wheat flour with chicken breast flour. To produce chicken breast flour, the method of artificial drying in an oven was used, followed by milling. The analysis of the centesimal composition of chicken breast flour determined the moisture, lipid, carbohydrate and protein contents. Using the direct dough method, breads with four different formulations were prepared: F0 (standard formulation 100% wheat flour), F1 (90% wheat flour and 10% chicken breast flour), F2 (80% wheat flour and 20% chicken breast flour) and F3 (70% wheat flour and 30% chicken breast flour). The steps in the bread production process were: weighing, mixing, dividing the dough, molding, fermentation, cutting, baking, cooling and storage. The breads produced were subjected to analysis of moisture, proteins, carbohydrates, lipids, ash and fibers. The results of the centesimal composition indicated that the F3 formulation, with 70% wheat flour and 30% chicken breast flour, presented better nutritional values, with higher protein and ash content, and lower carbohydrate, lipid, fiber and moisture content compared to the other formulations. However, the standard F0 formulation was the most accepted by the tasters in the sensory analysis(TRADUÇÃO NOSSA)