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Melhoria de características intrínsecas do bolo mármore com cobertura de cacau
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O presente trabalho teve como objetivo principal a alteração de propriedades intrínsecas
de um produto confecionado na empresa Dan Cake (Portugal) S.A., na fábrica da Póvoa de Santa
Iria. O produto em questão é o bolo mármore com cobertura de cacau e as alterações incidiram
na diminuição da atividade da água e no aumento da sua humidade.
Com a finalidade de chegar à reformulação do produto foi necessário fazer um
levantamento da informação referente à sua receita, linha de produção, processo produtivo,
processos de controlo, assim como as especificações do produto final.
Através de procedimentos de inovação e desenvolvimento de novos produtos, foram
propostas diversas reformulações, com alterações da quantidade de diversas matérias-primas.
Para testar as reformulações foram realizados ensaios à escala piloto, ensaios semi-industriais e
ensaios industriais. A reformulação que obteve os melhores resultados positivos na diminuição
da atividade da água, foi utilizada para provas sensoriais, recorrendo ao painel de provadores da
empresa. Não houve sucesso no aumento da humidade, sendo importante dar continuidade ao
estudo nesta vertente.
Os resultados obtidos indicam que é possível alterar a atividade da água com uma pequena
alteração na receita standard e que a humidade poderá eventualmente ser aumentada através de
modificações na zona de cozedura da linha de produção do bolo mármore com cobertura de cacau.
The main objective of this work was to change the intrinsic properties of a product manufactured by Dan Cake (Portugal) S.A., at Póvoa de Santa Iria factory. The product in question is the marble cake with cocoa coating and the alterations were focused on the decrease of the water activity and the increase of its humidity. In order to achieve the product reformulation it was necessary to make a survey of the information regarding the recipe, production line, production process, control processes, as well as the specifications of the final product. Through innovation procedures and the development of new products, several reformulations were proposed, with changes in the quantity of various raw-materials. To test the reformulations, were performed pilot scale tests, semi-industrial and industrial tests. The reformulation that obtained the most positive results in the reduction of water activity was used for sensory tests, using the company’s tasting panel. There was no success in increasing the humidity, being important to continue the study in this regard. The results obtained indicate that it is possible to alter the water activity with a small alteration in the standard recipe and that the humidity can eventually be increased through modifications in the baking area of the production line of the marble cake with cocoa coating.
The main objective of this work was to change the intrinsic properties of a product manufactured by Dan Cake (Portugal) S.A., at Póvoa de Santa Iria factory. The product in question is the marble cake with cocoa coating and the alterations were focused on the decrease of the water activity and the increase of its humidity. In order to achieve the product reformulation it was necessary to make a survey of the information regarding the recipe, production line, production process, control processes, as well as the specifications of the final product. Through innovation procedures and the development of new products, several reformulations were proposed, with changes in the quantity of various raw-materials. To test the reformulations, were performed pilot scale tests, semi-industrial and industrial tests. The reformulation that obtained the most positive results in the reduction of water activity was used for sensory tests, using the company’s tasting panel. There was no success in increasing the humidity, being important to continue the study in this regard. The results obtained indicate that it is possible to alter the water activity with a small alteration in the standard recipe and that the humidity can eventually be increased through modifications in the baking area of the production line of the marble cake with cocoa coating.
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Palavras-chave
Atividade da Água Bolo Mármore Ensaio Industrial Humidade Reformulação