Efeitos da aplicação de farinha de linhaça marrom (Linum usitatissimum L.) e enzimas sobre os parâmetros tecnológicos e nutricionais de pães tipo forma

Abstract

Flaxseed (Linum usitatissimum L.) has a high content of α-linolenic acid, as well as fibers, phenolic compounds and antioxidants, with increasing employment in the food industry, including baking. Bread, in turn, is a food consumed worldwide and accessible to most populations, making it the vehicle of ingredients that can enrich it nutritionally. However, the increase of raw materials with high fiber content can negatively affect the characteristics of specific volume and texture. The addition of coadjuvants appears as an alternative for the improvement of these parameters. The objective of this work was to study the effect of the application of brown flax meal and enzymes on the technological and nutritional parameters of form - type breads. The content of flax flour phenolic compounds, linseed oil fatty acid composition by gas chromatography coupled to mass spectrometer, and its oxidative stability were determined by the Induction Period in hours. After preliminary tests with partial substitution of wheat flour for flax meal in form-type breads, a formulation was added, which was added with transglutaminase and xylanase enzymes, at levels determined by means of a Rotational Central Compound Design (DCCR), with a total of 11 treatments. From the analysis of specific volume, density and expansion index, the optimized treatment was chosen. The statistical evaluation of the DCCR was made by regression analysis, (p-value < 0.1), analysis of variance, response surface and its contour curves. The flax meal presented a total of 211.53 mg EAG/100g of phenolic compounds. The oil showed predominance of α-linolenic acid (C18:3) and an induction period of up to 3.76 hours at 80 °C. As for the buns from DCCR, the treatment with 7.5% of transglutaminase and 6.0% of xylanase was chosen, which obtained specific volume = 2.71±0.12; expansion index = 1.07±0.01 and density = 0.37±0.12. This treatment showed a growth of 74.17% in lipid content and 39.02% protein, relative to the standard formulation. As for the sensorial attributes, it obtained averages of 7.76±1.66; 7.27±1.67; 7.23±1.56; 7.48±1.63 for color, aroma, flavor and texture, respectively. It was concluded that the use of enzymes contributed to the improvement of the physical parameters of bread added with fiber, as flaxseed was able to increase the nutrient content of the product.