O cheese bread it is a very widespread food in Brazil, being appreciated by people from various regions and social classes. Its composition varies, as there are many recipes created by the population. This text will emphasize the chemical composition of cheese bread from a so-called original recipe. The basic recipe for the production of cheese bread has the following components:
milk;
Water;
cheese;
sweet or sour sprinkles;
eggs;
soy oil.
The components described above are quite rich with respect to organic and inorganic (mainly organic) chemicals. Look:
milk: casein, fat and mineral salts;
water: mineral salts;
sprinkle: carbohydrates;
eggs: protein;
cheese: protein and fat;
soybean oil: lipids.
Each of the components present in cheese bread has a specific function. Follow:
Water: dissolves materials and favors better temperature distribution;
Sprinkle: promotes product growth and provides a better texture and crunchy appearance;
Oil: increases moisture retention and promotes dough volume increase;
Milk: gives greater stability to the dough and retains a greater amount of moisture;
Eggs: it presents an emulsifying action, that is, it helps to dissolve one material into another;
Cheese: gives greater softness to the final product.
During the cheese bread making, the milk, water and oil ingredients are heated and then mixed with the flour. Eggs are added later, fractionally (in stages). The mixture is kneaded so that the components form a homogeneous mixture.
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Cassava is the raw material for the production of manioc flour
THE use of sweet or sour sprinkles influences the growth and consistency of the cheese bread that will be produced. Sweet starch is understood as the starch (flour) produced from cassava. The sour cassava starch is the result of the fermentation of the sweet cassava.
Both types of dust are obtained from the decant of the cassava juice. The solid matter obtained from this decantation is dried and ground, forming the sweet powder. When used in the preparation of cheese bread, the sweet powder makes the product more rounded and with a more elastic and dense consistency. Also, cheese bread grows less. When we eat a cheesy bread with a rubbery look, it means that it was made with sweet powder.
O sour sprinkle it is made from the fermentation of decanted cassava. Before drying, the decanted is fermented and then dried and ground. Due to fermentation, it has a sour taste and, when heated, expands. Therefore, when it is used in the production of cheese bread, the product tends to get bigger, more deformed and drier.
By Me. Diogo Lopes Dias
Would you like to reference this text in a school or academic work? Look:
DAYS, Diogo Lopes. "Chemistry of Cheese Bread"; Brazil School. Available in: https://brasilescola.uol.com.br/quimica/quimica-pao-queijo.htm. Accessed on June 28, 2021.
