CARACTERIZAÇÃO DO PÃO TRADICIONAL DE UL Characterization of Traditional Bread From UL
DOI:
https://doi.org/10.25746/ruiips.v5.i2.14500Keywords:
Análise reológica, análise sensorial, caracterização físico-química, Pão, Ul, Bread, physic-chemical characterization, rheological analysis, sensory analysis, ULAbstract
A Associação de Produtores de Pão de UL pretende obter a qualificação do pão de Ul como Indicação Geográfica Protegida. O presente estudo teve por objetivo a determinação de parâmetros físico‑químicos, reológicos e sensoriais, com vista a integrá-los no caderno de especificações necessário ao processo de qualificação. De um total de 18 padeiras selecionaram‑se três, de forma aleatória, tendo-se analisado 45 amostras - cinco pães provenientes de cada padeira, recebidos em três tempos de amostragem distintos, formando três lotes. Os lotes foram recebidos em dias diferentes, com vista a avaliar a variabilidade das amostras ao longo da semana. A análise dos resultados permite inferir alguma variabilidade nos parâmetros físico‑químicos e reológicos, o que evidencia alguma diferenciação nos processos produtivos entre padeiras, condizente com a produção tradicional. A maioria dos provadores (58%) preferiu o pão tradicional de UL, quando comparado com pães industrializados, e foram os provadores mais jovens que evidenciaram essa preferência.
ABSTRACT
The Association of Bread Producers of UL intends to obtain the qualification the bread of Ul as Protected Geographical Indication. The objective of the present study was to determine the physic‑chemical, rheological and sensory parameters, with a view to integrating them into the specifications required for the qualification process. From a total of 18 bakers, three samples were randomly selected, and 45 samples were analyzed - five breads from each baker, received in three different sampling times, forming three lots. The lots were received on different days, in order to evaluate the variability of the samples throughout the week. The results reveal some variability in the physic-chemical and rheological parameters, which evidences some differentiation in the productive processes between bakers, suitable for traditional production. Concerning sensorial analysis, most of tasters (58%) preferred UI traditional bread when compared to industrialized breads. Also, the younger tasters were the ones who evidenced this preference.
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