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The aim of this study was to add dehydrated kale (Brassica oleracea var. acephala) to the formulation of a loaf of bread at concentrations of 2.5% and 5%, and submit the products obtained to physico-chemical, sensory and chemical composition analysis. We also designed a control loaf of bread for comparison purposes. The addition of dehydrated kale increased the pH and acidity of the bread; however, it did not affect the specific volume, which ranged from 4.57 to 4.08 cm 3 / g, and the water activity, which was 0.95, making it possible to obtain products with satisfactory technological characteristics. In the sensory test, the kale bread showed good acceptance, with mean scores ranging from 6.5 to 8.4, and outstanding softness. The color of the bread with 5% kale was the only attribute that obtained a mean score below the one obtained for the control bread. The addition of dehydrated kale promoted greater increase in the fiber (133-281%), calcium (176-297%), phosphorus (201-232%), potassium (208-318%) and magnesium (181-300%) content of the bread; however, only for copper (140-160%) and manganese (76-118%), were increments sufficient to make the products good sources of these minerals. As regards the level of oxalic acid, the concentrations obtained were far below the level considered as risky to health. Therefore, the addition of dehydrated kale to the formulation of bread resulted in products with good sensory acceptance, increased their nutritional value, and offered consumers a new choice of bread. ResumoNesse estudo o objetivo foi adicionar couve (Brassica oleraceae var. acephala) desidratada à formulação de pão de forma, nas concentrações de 2,5% e 5%, e submeter os produtos obtidos as análises físico-químicas, sensoriais e de composição química. Ainda, foi elaborado um pão controle, para fins de comparação. A adição de couve desidratada promoveu elevação no pH e acidez dos pães, entretanto, não interferiu no volume específico, que variou de 4,57 a 4,08 cm 3 /g, e na atividade de água, que foi de 0,95, sendo possível obter produtos com características tecnológicas satisfatórias. No teste sensorial, os pães adicionados de couve apresentaram boa aceitação, com escores médios variando de 6,5 a 8,4, destacando-se quanto à maciez. A cor do pão com 5% de couve foi o único atributo que obteve escore médio abaixo do obtido para o pão controle. A adição de couve desidratada promoveu maior

<p>The aim of this study was to add dehydrated kale (<em>Brassica oleracea </em>var. <em>acephala</em>) to the formulation of a loaf of bread at concentrations of 2.5% and 5%, and submit the products obtained to physico-chemical, sensory and chemical composition analysis. We also designed a control loaf of bread for comparison purposes. The addition of dehydrated kale increased the pH and acidity of the bread; however, it did not affect the specific volume, which ranged from 4.57 to 4.08 cm3/ g, and the water activity, which was 0.95, making it possible to obtain products with satisfactory technological characteristics. In the sensory test, the kale bread showed good acceptance, with mean scores ranging from 6.5 to 8.4, and outstanding softness. The color of the bread with 5% kale was the only attribute that obtained a mean score below the one obtained for the control bread. The addition of dehydrated kale promoted greater increase in the fiber (133-281%), calcium (176-297%), phosphorus (201-232%), potassium (208-318%) and magnesium (181-300%) content of the bread; however, only for copper (140-160%) and manganese (76-118%), were increments sufficient to make the products good sources of these minerals. As regards the level of oxalic acid, the concentrations obtained were far below the level considered as risky to health. Therefore, the addition of dehydrated kale to the formulation of bread resulted in products with good sensory acceptance, increased their nutritional value, and offered consumers a new choice of bread.</p>

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