PADRÃO DE QUALIDADE DO PÃO FRANCÊS: COMPARAÇÃO DO PÃO FRANCÊS VS TRADICIONAL

Abstract

The objective of this work was to compare frozen and traditional French bread, in sensorial, physical-chemical and technical aspects. In the sensory analysis, the attributes appearance, color, flavor, aroma, texture, crunchiness and global acceptance were analyzed, using a 9-point hedonic scale, as well as purchase intention, with a 5-point hedonic scale. Regarding the physical-chemical analysis, moisture, ash, proteins, lipids, carbohydrates by difference, pH, acidity and application of the Brazilian standard NBR16170 were carried out. There was a statistically significant difference (p<0.05) in the sensory attributes for texture and appearance between the samples, with frozen bread having higher scores. Both breads presented acceptability rates above 70% for all attributes, considered well accepted by consumers. With the application of NBR16170, the breads differed significantly in the evaluated characteristics of breadth, crunchiness, appearance, integrity and symmetry. These attributes were statistically superior for the frozen bread formulation. It is concluded that the breads presented similar sensory acceptability, technical standard imposed by Brazilian legislation and physical-chemical profile, which indicates that the freezing process was effective in maintaining the quality of French bread.