Abstract
In this work, the effect of wheat flour and water replacement by pequi pulp and flour on the bread development and preparation enriched with this fruit was studied. Two experimental designs were used for two independent variables, the first evaluating the wheat flour partial replacement by pequi husk flour (x1) and pequi pulp flour (x2). The second design evaluated the wheat flour and water partial replacement by pequi husk flour (x1) and pequi pulp (x2), respectively. At the same time, a control test was conducted (without the addition of pequi flour and pulp) for comparison. The evaluated dependent variables of the bread quality characteristics were: dough volume; expansion rate; specific volume and density; texture profile and gluten content. It was possible to verify that only the gluten content was influenced by the replacement of wheat flour by pequi husk flour, whereas, only the specific volume was influenced by the replacement of water by pequi pulp. In general, the best replacement range was obtained with the formulation using between 0.75 to 2.5% pequi husk flour; up to 20% pequi pulp flour and between 5 and 35% of pequi pulp.
Highlights
IntroductionThe Brazilian Cerrado stands out for the biodiversity of fruit species that have great potential for food use
Pyrenees are formed by the internal mesocarp, called pulp, with a golden yellow color much appreciated in culinary, the spinous endocarp and the seed (Vilas Boas et al, 2012; Leão, Franca, Oliveira, Bastos, & Coimbra, 2017; Rodrigues et al, 2009, 2015; Rodrigues, Vilas Boas, Paula, Pinto, & Piccoli 2011)
The elaboration of the standard bread was used as a reference to determine the ideal substitution ranges, that is, the closer the enriched bread results were to the control breads, the closer to the ideal the substitution levels were considered
Summary
The Brazilian Cerrado stands out for the biodiversity of fruit species that have great potential for food use. Among these species, we highlight the ‘pequizeiro’ (Caryocar brasiliense Camb.), family Caryocaraceae, widely spread throughout the Brazilian territory, mainly in the states of Minas Gerais, Goiás, Mato Grosso, Tocantins, Bahia and Ceará. We highlight the ‘pequizeiro’ (Caryocar brasiliense Camb.), family Caryocaraceae, widely spread throughout the Brazilian territory, mainly in the states of Minas Gerais, Goiás, Mato Grosso, Tocantins, Bahia and Ceará This tree produces typical fruit which is considered by locals as gold of the Cerrado (Rodrigues, Vilas Boas, Paula, & Alcântra, 2009; Rodrigues, Paula, Pinto & Vilas Boas, 2015). Pyrenees are formed by the internal mesocarp, called pulp, with a golden yellow color much appreciated in culinary, the spinous endocarp and the seed (Vilas Boas et al, 2012; Leão, Franca, Oliveira, Bastos, & Coimbra, 2017; Rodrigues et al, 2009, 2015; Rodrigues, Vilas Boas, Paula, Pinto, & Piccoli 2011)
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