QUALITATIVE ANALYSIS OF SOME TYPES OF BREAD

Knowing the behavior of the dough is useful and necessary in the industry for the evaluation of the technological and functional parameters of the equipment that processes the dough as well as the establishment of the technological parameters of the bread manufacturing process. Starting from these specifications, the theme addressed in this study refers to the formation and qualitative behavior of the assortment of bread with potatoes compared to an assortment of white bread on the market. In this sense, qualitative aspects encountered during the process of obtaining and preserving the varieties of bread under study are followed: industrial white bread and industrial white bread with potatoes, made according to a traditional method. After obtaining, the samples of bread formed in the laboratory are analyzed chemically (determination of acidity and ash).