Pão de queijo: fundamentos práticos para produção

• Ano de defesa: 2022
• Autor(a) principal: Silva, Marcela Carolina Rodrigues da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Uberlândia; Brasil; Programa de Pós-graduação em Engenharia de Alimentos
• Palavras-chave em Português: Fécula de mandioca; Cassava starch; Polvilho azedo; Sour Starch; Processo produtivo; Production process; Alimento enriquecido; Enriched food; Saudabilidade; Healthiness; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS; Alimentos - Indústria; Pão de queijo; Alimentos - Qualidade; Mandioca como alimento - Amido
• Link de acesso: https://repositorio.ufu.br/handle/123456789/37947; http://doi.org/10.14393/ufu.di.2022.569

Pão de queijo is a product initially produced in Brazil. However, the export of this product has increased annually. The ingredients used in the production of pão de queijo are difficult to standardize, as they are of plant or animal origin and subject to regional variations. Thus, the lack of standardization of raw materials and processing is a factor that hinders the standardization of the final product in industries producing pão de queijo, since variations in the standard of raw materials affect the quality of the final product. In this sense, this work aimed to provide a bibliographic review of pão de queijo, from the importance of the ingredients to the healthiness. The work consists of three chapters, where in Chapter 1 the importance and effect of the ingredients in the dough and the manufacturing process of pão de queijo are presented. Chapter in Chapter 2, quality control tools to produce pão de queijo is presented. Finally, in Chapter 3, an evaluation of traditional and functional pão de queijo on the market is presented, as well as an overview of scientific studies to improve the nutritional value of pão de queijo.