<b>Effect of ascorbic acid in bread dough in the presence of tannic acid</b> - doi: 10.4025/actascitechnol.v32i2.5290

Authors

  • Ana Leticia Gomes Saraiva Universidade Federal do Ceará
  • Cláudio Ernani Mendes da Silva Universidade Federal do Ceará
  • Edmar Clemente UEM

DOI:

https://doi.org/10.4025/actascitechnol.v32i2.5290

Keywords:

ascorbic acid, tannic acid, bread dough, rheology of bread dough, bread dough oxidizers

Abstract

Wheat flour breads with the addition of oxidizing agent ascorbic acid were elaborated trying to find the concentrations of tannic acid that best retained the ascorbic acid without significantly affecting the rheologic characteristics and main sensorial attributes of bread. In the first stage, the concentration of ascorbic acid that best provided stability to the dough (300 ppm) was determined. In the following stage, three different concentrations of tannic acid were used: 0.10, 0.20 and 0.30%, with the purpose of verifying the ascorbic acid retention in the dough. The breads were elaborated with the standard formulation. After the elaboration of the breads, the ascorbic acid retention was evaluated in the previously determined concentration. The results showed that the bread elaborated with standard dough (300 ppm of ascorbic acid), presented ascorbic acid concentration of 41.50 mg 100 g-1 of bread.

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Author Biographies

Ana Leticia Gomes Saraiva, Universidade Federal do Ceará

Laboratório de Cereais- UFC

Cláudio Ernani Mendes da Silva, Universidade Federal do Ceará

Laboratório de Cereais - UFC

Edmar Clemente, UEM

Edmar Clemente possui graduação em Quí­mica pela Universidade Federal de Juiz de Fora - MG (1978), Especialização em Quí­mica Analí­tica pela Universidade Federal de Minas Gerais - MG (1982), mestrado em Ciências dos Alimentos pela Universidade Federal de Lavras - MG (1985), PhD em Ciências dos Alimentos pela University of Leeds - UK (1993), pós-doutorado pela Universidade Estadual de Campinas - SP (1999). Atualmente Professor Associado C da Universidade Estadual de Maringá - PR. Tem experiência na área de Ciências dos Alimentos, com ênfase em Fisiologia Pós-Colheita de frutos e hortaliças: Conservação, Qualidade, Armazenamento, Enzimas oxidativas (peroxidase, polifenoloxidase), laranja, uva, melão, morango, amora, uvaia, abacaxi, manga, repolho, brócolis, palmito Currí­culo Lattes

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Published

2010-07-12

How to Cite

Saraiva, A. L. G., Silva, C. E. M. da, & Clemente, E. (2010). <b>Effect of ascorbic acid in bread dough in the presence of tannic acid</b> - doi: 10.4025/actascitechnol.v32i2.5290. Acta Scientiarum. Technology, 32(2), 207–211. https://doi.org/10.4025/actascitechnol.v32i2.5290

Issue

Vol. 32 No. 2 (2010)

Section

Food Technology

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