01247nam a2200193 a 450000100080000000500110000800800410001910000190006024500830007926002850016230000140044752004790046165000210094065000120096170000170097370000210099070000220101170000200103321785542025-09-04       2014    bl uuuu     u00u1 u    #d1 aSCHEUER, P. M.  aSensory quality of whole wheat bread with fat replacer.h[electronic resource]  aIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 24., 2014, Aracajú; CONGRESSO DO INSTITUTO NACIONAL DE CIÊNCIA E TECNOLOGIA DE FRUTOS TROPICAIS, 4., 2014, Aracajú. Inovação e sustentabilidade em ciência e tecnologia de alimentos: anais. Aracajú: SBCTAc2014  c1 CD-ROM.  aWhole grains influence health and lifestyle because of their functional components. Hydrogenic vegetal fat, for its palatability, is the most used in baking, however, it has harmful health effects. Consequently, developing whole wheat bread with fat replacer with acceptable sensory qualiíties is a challenge. The aim of this study was to evaluate, by a trained sensory panel, the different levels of whole flour and fat replacement in the texture of 12 crumb bread loaves.  aFarinha de Trigo  aTextura1 aMATTIONI, B.1 aFRANCISCO, A. de1 aMIRANDA, M. Z. de1 aBAYER, V. M. L.