Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product

Bibliographic Details
Title:	Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product
Authors:	MARIANA C. DA CUNHA, LAILA H. TERRA, PIÊTRA CAMPOS E SOUSA, DAIANA R. VILELA, ANA LÁZARA OLIVEIRA, JÉSSYCA S. SILVA, SÉRGIO DOMINGOS SIMÃO, JOELMA PEREIRA, JOSÉ GUILHERME L.F. ALVES, ELISÂNGELA ELENA N. DE CARVALHO, EDUARDO V.B. VILAS BOAS
Source:	Anais da Academia Brasileira de Ciências, Vol 95, Iss 2 (2023)
Publisher Information:	Academia Brasileira de Ciências, 2023.
Publication Year:	2023
Collection:	LCC:Science
Subject Terms:	Bakery technology, quality, brazilian fruit, sensory acceptance, school meals, Science
More Details:	Abstract This study aimed to develop and evaluate bread with the use of pulp and flours of pequi, in partial replacement of water and wheat flour, to develop a bakery product with good technological, nutritional and sensorial qualities. The pequi husk and pulp flours were obtained by means of a thermal pre-treatment, oven drying and standardization of the dry material. Whereas, the bread formulation was defined through the baker’s formulation. Besides, the dehydration process caused significant changes (p
Document Type:	article
File Description:	electronic resource
Language:	English
ISSN:	1678-2690 0001-3765
Relation:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000300501&lng=en&tlng=en; http://www.scielo.br/pdf/aabc/v95n2/0001-3765-aabc-95-02-e20201550.pdf; https://doaj.org/toc/1678-2690
DOI:	10.1590/0001-3765202320201550
Access URL:	https://doaj.org/article/93407eb50be94d16bc6d195e5664a2fb
Accession Number:	edsdoj.93407eb50be94d16bc6d195e5664a2fb
Database:	Directory of Open Access Journals

More Details
ISSN:	16782690 00013765
DOI:	10.1590/0001-3765202320201550
Published in:	Anais da Academia Brasileira de Ciências
Language:	English