Dados do Trabalho

Título

MULTIVARIATE ANALYSIS FOR THE OPTIMIZATION OF CRYOPROTECTANTS AND EMULSIFIERS FOR GLUTEN-FREE BREAD MADE FROM FROZEN DOUGH AND SENSORY EVALUATION OF THE OPTIMAL POINT

Introdução

The use of cryoprotectants facilitates the production of frozen dough for gluten-free bread, and the use of emulsifiers enhances the texture of the crumb

Material e Métodos

This study aimed to optimize the concentrations of cryoprotectants (glycerol, hydrolyzed soy protein (HSP), and sucrose) and emulsifiers (soy lecithin, distilled monoglyceride, and diacetyl tartaric acid esters of mono and diglycerides - DATEM) in the formulation of frozen gluten-free dough and to evaluate the main technological and sensory characteristics of the bread.

Resultados e Discussão

The cryoprotectants HSP, glycerol, and sucrose were optimized using a Central Composite Rotatable Design (p<0.10; R2>0.70). The optimal concentrations were found using 2.60% glycerol, 4.94% HSP, and 4.52% sucrose on a flour basis, achieving a desirability of 74%. This optimization resulted in bread with specific volume characteristics (2. 08L.kg 1), dough expansion volume (2878AUC), crumb firmness (49.67N) and hardness (68.69N) after the freeze/thawing process. The use of cryoprotectants minimized the loss of yeast activity, though the texture of the bread still exhibited some deficiencies. To further address this texture, a Simplex-Centroid Mixture Design (p<0.10; R2>0.70) was employed to evaluate the performance of emulsifiers (soy lecithin, DATEM, and distilled monoglyceride) in reducing the damage caused by freeze/thawing. The optimized formulation included 1.62% soy lecithin, 0.02% distilled monoglyceride, and 0.18% DATEM, with a desirability of 75%. The emulsifiers significantly improved the bread texture parameters, such as crumb firmness (7.94N) and hardness (22.22N). It enhanced the specific volume of the bread (2. 14L.kg 1) after freezing and thawing. Although there was a slight decrease in dough expansion volume (1647AUC), the combination with cryoprotectants effectively mitigated this drop.

Conclusão

Despite the harmful effects of freezing on dough structure, the combined use of emulsifiers and cryoprotectants minimized these disadvantages. In addition to technological characteristics, sensory acceptability is a crucial parameter as it directly influences consumer perception. The sensory evaluation results showed average scores between 7.08 and 7.25 (moderately liked to liked very much). Flavor and texture received the highest scores (7.25 and 7.13, respectively). Frozen gluten-free dough demonstrated significant potential for development, offering both technological quality and sensory acceptability, making it a practical option for consumers.