The objetive of this work was to study the effect of addition of calcium sulfate, calcium carbonate and calcium phosphate on the dough flour physical and rheological characteristics and on the french bread quality. The calcium salts were used in the level of 100% of adult RDA for 100g of bread. Color, gluten content, farinograph, alveograph and extensigraph tests were carried out on the flour. On the bread, specífic volume and global score were determined. The color of the flour was improved with calcium addition. The rheological properties and the bread volume and global score were not significantly influenced by the addition of calcium at 100% of RDA.
french bread; flour enrichment; calcium sulfate; calcium carbonate; calcium phosphate
