Formulation and sensory evaluation of salty and sweet bread added with pollen flour

Abstract

The pollen grain has enormous potential when added to different foods, due to its bioactive components of vitamins, carotenoids, polyphenols, flavonoids. As well as a functional food when applied in fermented products, dairy products, bakery products and as food supplements for animals. In a natural way, pollen has the disadvantage of not being able to be digested in the human organism by the layers of exin and ectin, which is why it is suggested to be ingested previously ground into flour and diluted with boiled water or mixed with fruit juices. Pollen flour is being used in baking to make various products, whose antioxidant compounds, vitamins, and fiber increase in quantity and quality. This research designs the formulation of sweet and salty dough with pollen flour establishing sensory adjustments to standardize the process of obtaining sweet and salty bread. To standardize the obtaining of the doughs, influence factors such as: amount of wheat flour-pollen, sugar, fermentation time, baking time and baking temperature were determined and adjusted. Both breads are sensorially adjusted, the dilution of pollen flour in a Honey-Water syrup being the optimal form found for its addiction to the dough, the addition is 5 to -15% substitution in wheat flour. Sensorily, both breads do not present differences in attributes such as color, smell, texture, general appearance, the taste establishes that 8% sweet bread-10% salty bread are the best accepted by untrained panelists. However, breads in their different concentrations are equally sensory accepted, so a bread made with pollen flour would be a functional product that would contribute in a healthy way to the diet.