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- Title
Viabilidade da utilização de queijo tipo ricota na elaboração de pão de queijo.
- Authors
Pereira, Patrícia Aparecida Pimenta; Ramos, Thaís de Melo; Gajo, Adriano Alvarenga; Gomes, Ulisses Júnior
- Abstract
The cheese bread is a genuinely Brazilian product, which appeared in undefined time in the farms of Minas Gerais, with the basic raw material, cassava starch or sour cassava starch. Today has been highlighted by consumption and domestic production, up to today, even to the international market. Despite its acceptance, the cheese bread does not have a standard of quality and production technology defined by the great variety of optional ingredients. Several formulations are marketed and labeled as "cheese bread". The aim of this study was to analyze the feasibility of using ricotta cheese in the preparation of cheese. Physical analyzes density, crustal thickness, coefficient of expansion, color, texture and sensory. The percentages of cheese used in the formulations was 30% for half the cheese curing and 30%, 40% and 50% for the ricotta cheese, in relation to the percentage of cassava starch. The parameters analyzed it is concluded that increasing the percentage of ricotta cheese in the preparation of cheese bread has resulted in a softer, less gumminess, fracture, and chewiness of the crust with a thickness less, no difference in sensory cheese bread made with cheese half cure. It also follows that it is feasible to produce cheese bread with total replacement of the cheese half cure for ricotta cheese.
- Subjects
BRAZIL; BREAD; CURING; CASSAVA; FEASIBILITY studies; RAW materials; ECONOMICS; COOKING
- Publication
Ciência Rural, 2010, Vol 40, Issue 11, p2356
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/S0103-84782010005000179