Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough

Brazil is a major producer and consumer of bread and in 2015, the market turnover was 1.9 billion dollars, with 0.86 million tons of bread. In this way, it is an excellent food matrix for the incorporation of functional ingredients. Thus, the aim of this study is the inclusion of vegetable powder in bread formulations obtained from frozen dough and to evaluate the product quality. Tomato, broccoli and acai powder were added in 5 to 10% in bread formulations for frozen dough production. The evaluation of the frozen storage effect on the bread quality was performed for 60 days through the crumb structure, texture and sensory analysis of the products. Statistical analysis was performed by ANOVA average test, regression and correlation analysis. The results showed that the incorporation of vegetable powders increased significantly, the protein and mineral contents and reduced carbohydrate levels. The frozen storage reduced bread quality parameters and increases bread hardness, however, the vegetable powders addition in breads promoted a lower reduction. A negative correlation was observed between the frozen storage time, crumb structure and the sensory parameters while a positive correlation to the hardness of the bread has been established. Therefore, the addition of tomato, broccoli and acai powder can be a solution for improving the quality of frozen dough, without the use of chemical additives and in addition, it improves the nutritional value of the breads.