ABSTRACT
Introduction ........................................................................................................ 439
Materials and Methods ..................................................................................... 440
Water Content Determination.................................................................. 441
Thermal Analysis ....................................................................................... 441
Textural Analyses....................................................................................... 442
Statistical Analysis ..................................................................................... 442
Results and Discussion ..................................................................................... 442
Acknowledgments ............................................................................................. 444
References ........................................................................................................... 444
A typical French bread in Brazil should be 12.5 cm long, 5.5 cm diameter, and
50 g offinal weight, with a brown and glossy crust, white and soft crumb and
with a unique cut, largely following the length of the dough piece, and made
before baking (Carr and Tadini, 2003). French bread production represents
85% of the total amount of bread produced in Brazil (Nutrinews, 1999).
