Efeito da sova nas características e aceitabilidade do pão de forma

Abstract

The punching bread is an essential step for processing bread. Its effects allow the dough get uniform, homogeneous and continuous aspect resulting in a product of outstanding taste and aroma. Because of the benefits it provides, extend the use of dusting during processing, it is an alternative to improve the quality of bread. This work aimed to evaluate the effect of zero to four in a standard mass punching during fermentation in internal, external and sensory characteristics of the form of bread after baking. The breads were analyzed: pH, titratable acidity, skin color and crumb texture, specific volume, volatile compounds, flavor and aroma. The results demonstrated an increased pH and decreased acidity with increasing amount of punching during fermentation, which caused reduction in the specific volume and increased steadily, indicating a weakening of the protein mass structure, leading to reduced holding capacity from the fermentation gases, mainly in the breads with application of punching 3 and 4 respectively. With the increasing number of punching there was lightening and darkening of the crumb crust. The main compounds responsible for the aroma of bread increased with the number of punching, and the highest values obtained in the first and second punching. In the sensorial analysis, the best acceptance rates were for bread without punching, with one and two punching. The results showed that application of punching in the dough is favorable condition to obtain a bread with good quality and characteristics required by the consumer.