Efeito do àcido ascórbico em massa de pão na presença do àcido tânico

Abstract

Wheat flour breads with the addition of oxidizing agent ascorbic acid were elaborated trying to find the concentrations of tannic acid that best retained the ascorbic acid without significantly affecting the rheologic characteristics and main sensorial attributes of bread. In the first stage, the concentration of ascorbic acid that best provided stability to the dough (300 ppm) was determined. In the following stage, three different concentrations of tannic acid were used: 0.10, 0.20 and 0.30%, with the purpose of verifying the ascorbic acid retention in the dough. The breads were elaborated with the standard formulation. After the elaboration of the breads, the ascorbic acid retention was evaluated in the previously determined concentration. The results showed that the bread elaborated with standard dough (300 ppm of ascorbic acid), presented ascorbic acid concentration of 41.50 mg 100 g-1 of bread.