Avaliação da qualidade físico-química do pão francês comercializado na cidade de Sobral – CE

Abstract

Bread is considered one of the oldest foods in human society. In Brazil, its popular consumption started in the 19th century. The bread quality is usually defined by the evaluation of characteristics such as specific volume, color and texture of the crust, break and symmetry, aroma, and flavor. Potassium bromate (KBrO3) is an oxidizing agent that strengthens the gluten chain. In Brazil, the use of KBrO3 is prohibited in any amount in flour and bakery products. The present study aimed to evaluate the physical and chemical quality of French bread rolls marketed in Sobral - CE. It was an experimental and explanatory study of quantitative and qualitative character. The bread was purchased at five commercial establishments in the city for three days. On each day, three loaves of bread were collected from each establishment, totaling 45 samples. The moisture content, acidity, specific volume, and the detection of bromate were studied. The results obtained were submitted to analysis of variance and analyzed with the free SISVAR software, version 5.6. The means were compared by the Tukey test, adopting a 5% significance level. All loaves of bread showed negative results for the presence of KBrO3; that is, they are suitable for human consumption. Regarding humidity, specific volume, and acidity, all parameters are within the standards, and there is still a lack of standardization for the specific volume. Therefore, there is a need for higher quality control in the production of French bread rolls, which presents a great variation in its characteristics.