Características do pão de forma elaborado com diferentes concentrações de farinha de ervilha

Abstract

The addition of fibers in breads is an alternative for the development of healthier products. Pea flour has fibers and proteins and can be used as an ingredient to improve the nutritional value of bakery products. The objective of the present work was to evaluate the addition of different concentrations of pea flour in bread making and to verify its influence on the physicochemical parameters of the final product. The breads were prepared with the inclusion of pea flour in the proportions of 10%, 20% and 30% replacing wheat flour. The products obtained were evaluated for water activity, pH, specific volume and weight loss. No differences were observed for water activity and weight loss of bread mass. There was a reduction in pH and specific volume for the breads with the increase on the concentration of pea flour in the formulations. The 10% concentration of pea flour replacing wheat flour resulted in breads with better physicochemical attributes, and the concentration of pea flour at levels of 20% and 30% resulted in a reduction in the specific volume of the breads. Thus, the use of pea flour at levels below 20% is recommended for the production of breads with desirable volume attributes.