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REsUMoO objetivo deste trabalho é comparar a solubilidade, a molhabilidade e a distribuição granulométrica de achocolatado em pó, submetido aos processos de: simples mistura; mistura e lecitinação (0,3; 0,5; 0,8 e 1% de lecitina de soja); e mistura, lecitinação (0,3; 0,5; 0,8 e 1% de lecitina ) e aglomeração. Ao comparar o produto obtido pelo processo de simples mistura com o lecitinado, constata-se que a presença da lecitina melhora a solubilidade do produto em todos os tratamentos utilizados. O processo de aglomeração, após a lecitinação, incrementa ainda mais a solubilidade do produto, determinada neste trabalho pelo índice de retenção -IR. Comparandose o IR dos tratamentos estudados, foram obtidos os resultados: IR mistura = 2,65%; IR 0,3%lec. = 2,07%; e IR 0,3%lec.aglom. = 0,79%. Quanto à molhabilidade, observa-se que os produtos lecitinados apresentaram menores tempos em relação aos submetidos a simples mistura, e o processo de aglomeração proporcionou uma diminuição ainda maior destes tempos (t mistura = 8 min 16 s; t 0,3%lec. = 4 min 33 s; t 0,3%lec.aglom. = 3 min). Não se observou influência do processo de lecitinação sobre a distribuição granulométrica da bebida em pó. Já o processo de aglomeração ocasionou modificação significativa nesta propriedade. Palavras-chave: aglomeração, lecitinação, propriedades físicas, bebidas em pó. sUMMaRY EVALUATION OF THE INFLUENCE OF LECITHINATION AND AGGLOMERATION ON THE PHYSICAL PROPERTIES OF A COCOA POWDER BEVERAGE (COCOA POWDER BEVERAGE LECITHINATION AND AGGLOMERATION). The aim of this article is to compare the solubility, wettability and granulometric distribution of a cocoa powder beverage, which went through the following process: simple blending; blending and lecithination (0.3; 0.5; 0.8 and 1.0% of soy lecithin) and blending, lecithination (0.3; 0.5; 0.8 and 1.0% of soy lecithin) and agglomeration. Comparing the product obtained with the simple blending process and the lecithinated product, the conclusion is that the presence of lecithin improves the powder beverage solubility in all the conditions used. The agglomeration process, after lecithination, improves the solubility of the product, which was determined in this article using the retention index -RI. Comparing this parameter to the different treatments studied, the following results were obtained: RI blend = 2.65%; RI 0.3lec. = 2.07; RI 0.3lec.aglom. = 0.79%. Regarding wettability, it was observed that the lecithinated products had less time if compared to the powder that went through the simple blending process, and the agglomeration process reduced even more in these times (t blend = 8 min 16 s; t 0,3%lec. = 4 min 33 s; t 0.3%lec.aglom. = 3 min). No influence of the lecithination process in the granulometric distribution was observed. The agglomeration process caused a modification in this property. Keywords: agglomeration, lecithination, physical properties, powder beverage. -iNTRoDUçãoA importância dos alimentos em pó deve-se à sua versatilidade no manuseio, armazenamento, processo de fabricação, es...

This study aimed to verify the potential of extruded wheat flour (EWF) or pre-gelatinized cassava starch (PGS) to improve the process and the quality of French bread elaborated from frozen dough. Three formulations were prepared: 100% control wheat flour (CWF) and the other two formulations with 5% substitution of wheat flour by EWF or PGS. Frozen doughs were frozen stored for seven days and after this period they were thawed, fermented, baked and evaluated for physical, chemical and technological characteristics. Available glucose levels found for EWF (12g/100g), and PGS (11.7g/100g) in relation to CWF (7.1g/100g) showed higher sugar availability for yeasts at the initial stage of proofing, and may also have had a cryoprotective effect when freezing bread doughs. The frozen doughs with EWF or PGS, when thawed and fermented, presented higher volume increase, but after baking, they presented lower volume when compared to the control bread. The results of this study are promising for the use of extruded wheat flour or pre-gelatinized cassava starch as sugar providers for doughs' post-freezing proofing process, improving frozen dough process of French-type bread.

Whole grain wheat flour (WG) of three different particles sizes (194.9, 609.4, and 830.0 µm) was prepared by milling whole grain. The effect of particle size on the thermo-mechanical properties of flour was investigated using Mixolab equipment and solvent retention capacity (SRC). The results showed that particle size influences the functionality of the gluten network. The SRC test revealed that the water absorption increased from 77.43% to 85.76%, with decrease in particle size. The C2 (protein weakening) values were correlated with the values for water absorption in the SRC and wet gluten test, respectively. The degree of gelatinization of starch (C3) showed that the presence of the fibers in the WG samples limited the availability of water to the starch, and this effect was especially true for flour with smaller particle size. In summary, the Mixolab equipment allowed a better understanding of the functionality of WG with regard to the behavior of protein properties. WG with coarse particles demonstrated a greater impact on the gluten network, indicating a negative effect on the baking quality.

Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.Uniterms: Wheat flour/centesimal composition. Whole wheat bread/characteristics. Fat/replacers. Food fibers.A composição química da farinha de trigo e a presença de fibras afeta as características dos pães. Uma forma de contribuir com a prevenção de doenças crônicas não transmissíveis é através de alimentação saudável, incluindo grãos integrais na dieta alimentar e reduzindo as calorias de determinado alimento, substituindo a gordura. Assim, este trabalho tem como objetivo determinar a composição centesimal das amostras de farinha de trigo integral, refinada e as misturas entre elas; bem como os parâmetros farinográficos (absorção de água, tempo de desenvolvimento e estabilidade) das mesmas. Além disso, verificar volume específico, perfil de textura do miolo e análise de imagem de pães elaborados com 60% de farinha de trigo integral e com 3% de gordura ou com substituto de gordura. Os dados foram submetidos à análise de variância. À medida que aumenta o percentual de farinha integral, os teores de proteína, cinzas e fibra insolúvel alcançam valores significativamente maiores e a absorção de água fica maior na farinografia, bem como o tempo de desenvolvimento e a estabilidade. O amido modificado enzimaticamente utilizado na elaboração de pão com 60% de farinha de trigo integral funcionou como um efetivo substituto de gordura. O pão integral elaborado com substituto de gordura apresentou volume específico significativamente igual ao pão integral elaborado com gordura, porém com diferenças em relação a parâmetros do perfil de textura, maior firmeza e menor elasticidade além de maior densidade celular do que o pão elaborado com gordura.Unitermos: Farinha de trigo/composição centesimal. Pão de trigo integral/características. Gordura/ substitutos. Fibras alimentares. INTRODUCTIONWheat is one of the ten most important commodities globally (FAO, 2010) and numbers among the world's 'big three' cereal crops in terms of harvested area. Whe...