Physicochemical characterization of French-type, biscuit and hot-dog breads

Abstract

The mostly consumed bread types in unitary portions in the West Frontier region of Rio Grande do Sul are French-type bread, biscuit bread and hot-dog bread. Owing to the lack of scientific data on the biscuit bread and hot-dog bread physicochemical characteristics, it has to perform the dietary plans. This study proposed to evaluate the physicochemical characteristics of the breads commercialized in five bakeries in the city of Itaqui, RS. The evaluated parameters were: unit weight, unit volume and chemical composition. Biscuit breads showed significantly higher weight and volume than other bread types, although not differing on the density and the specific volume of hot-dog breads. Bread samples from one of the bakeries and the biscuit bread in general showed lower moisture contents, and higher rates of digestible carbohydrates and of calorific value. Varied types of bread and diversified bakery processes result in the different physicochemical characteristics, which reinforce the necessity in considering these factors during the performance of the dietary plans when the French-bread is replaced.