Otimização da formulação de pães de forma preparados com diferentes proporções de farinha de trigo, fécula de mandioca e okara

Abstract

This study had the purpose to optimize the specific volume and sensorial quality of breads prepared with different proportions of wheat flour, cassava starch and okara (residue of protein soybean extract). It was used the direct baking process test as the standard and displacement of millet seeds method for specific volume determination. The sensorial analysis was carried out with a trained painel to determine internal and external characteristic, flavor, taste and general grade of elaborated breads. It was applied the test of acceptability of the product optimized after 1, 48 and 96 hours of storage. The specific volume of the bread was higher when smaller proportion of okara was used compared to cassava starch. The bread made with 64.1% of wheat flour, 18.9% of okara and 17% of cassava starch showed specific volume of 4.02 cm 3 /g, durability and acceptability up to 96 hours after baking. The partial substitution of wheat flour by cassava starch and okara up to 35.9% was viable. The bread obtained had good sensorial quality and specific volume as common sandwich loaf.