[ Links ], Esteller, M. S., & Lannes, S. C. S. (2005). A photometric adaptation of Somogyi method for the determination of glucose. Brazilian Cheese Rolls (Pão de Queijo) at Home! [ Links ], Pereira, J., Ciacco, C. F., Vilela, E. R., & Pereira, R. G. F. A. This bread … Thus, the knowledge of news raw material rich in bioactive compounds and high nutritional content, involving in this context the use of subproducts from agro-industrial processes is essential in the obtainment of new food products with a good source of nutrients with great importance in the daily alimentation, contributing in the aggregation value for the subproducts originated from food process. Food Science and Technology (Campinas), 36(2), 296-303. http://dx.doi.org/10.1590/1678-457X.0083. B., Stone, L. F., & Vieira, N. R. (2006). Ripening conditions are carefully controlled with different temperatures and humidity levels affecting the rate of ripening, loss of moisture and rind formation. In Colombia, there is a very similar product to Brazilian cheese bread, except for its traditional format (flattened) called pan de bone or pandebono. Thus, it is possible to increase new ingredients or raw materials for the use of subproducts generated during food processing, it becomes a viable alternative, bringing economic alternatives as well as an improved nutritional quality of the product developed. Função dos ingredientes na consistência da massa e nas características do pão de queijo. Then, it was added the eggs one by one, and lastly the cheese and kneaded until complete homogeneity of paste. Washington, D.C.: USDA. This growing rice consumption, combined with its nutritional characteristics and functional properties such as the ability to deliver smooth flavor and hypoallergenicity, making a desirable grain to be used in enriched products (Bryant et al., 2001), which demonstrates its global importance as food source, representing a food with potential to fight world hunger. Swelling capacity of fermented broken rice reached value of 11 g/g, with solubilization index of 17% and clarity of 0.44% of transmittance. 6.1.1 Indigenous Influence 70. Rice, on it processed form, will participate with 479.1 million tons, or 22.35% of the quantitative. Main stages of rice processing include grain peeling (peel represents 20 to 22% of its total weight), the honing and polishing. Food Science and Technology (Campinas), 27(3), 579-588. http://dx.doi.org/10.1590/S0101-20612007000300024. [ Links ], Nelson, N. A. Universidade Federal de Lavras, Lavras. According to Leonel (2007), sour starch contains 14% of moisture content, 79% of carbohydrates, 0.14% of protein, 0.5% of lipid, 0.4% of fiber, 0.2% of ash and 0.4% of reducing sugars, which led to detect similar values among fermented broken rice, and moisture content, carbohydrates and sugars were slightly higher in sour starch, whereas proteins, ash, lipids and fibers values were higher in the product studied in this research. Regarding pH value and acidity, these same authors found values respectively, ranging from 5.73 to 5.91 for pH, and 0.74 to 1.2 for titratable acidity, being different from those detected in this experiment. In Empresa Brasileira de Pesquisa Agropecuária. These cheese rolls are spot on with the melty cheese inside the soft, sweet bread, making your coffee (or hot chocolate) time more comforting. Table 1 Chemical characteristics average of fermented broken rice with respective standard deviation (SD) and coefficient of variation (CV). Sisvar: sistema de análise de variância. Foreign Agricultural Service – FAS. Reducing sugars contents were similar in treatments with 75% and 100%, differing from the others, which were also statistically equal, averaging 0.016% and 0.035% respectively. Analyzing the results, in general, is reported the incorporation of up to 75% of fermented broken rice replacing the sour starch, regarding chemical and physical characteristics evaluated, proved extremely viable, adding nutritional value to the product with no profound changes of their characteristics relative to the standard. Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara. 6.1 Formation of Food Habits in Brazil 69. I just can’t stop at one. The Cheese Bread is a typical Brazilian preparation, being found in the recipe books in all regions of Brazil. Ciência e Agrotecnologia, 33(1), 207-212. [ Links ], Ascheri, D. P. R., Andrade, C. T., Carvalho, C. W. P., & Ascheri, J. L. R. (2007). (2013), comparing chemical and physical characteristics of cheese bread with cow, goat and sheep milk, found carbohydrate average values (58.25%, 57.42% and 57.36% respectively) higher than those found in this research. Type A would be sour starch with extra quality in expansion index, valued at more than 16mL/g; type B with an average quality, with expansion index in the oven among 12 mL/g and 16mL/g and type C, the sour starch with expansion index in the oven lower to 12 mL/g. Treatment averages, when significant, were compared by Tukey test at 5% probability. Treatments with 25, 50 and 75% of fermented broken rice were statistically similar, differing from control treatments of 100%. Otherwise this would win. Characteristics of different pastes of cheese breads with varying concentrations of fermented broken are shown in Figure 1. Made with pecorinoand Parmigiano-Reggiano, this savory Italian bread is commonly served on Easter morning, with a side of boiled eggs and cold cuts. 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