CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Hydration properties of dough obtained from wheat flour fortified with calcium lactate and inulin
Autor/es:
SALINAS M.V.; ZULETA A.; RONAYNE P.; PUPPO M.C.
Lugar:
Santiago de Chile
Reunión:
Congreso; II Conferencia Latinoamericana de Cereales; 2011
Institución organizadora:
GRANOTEC
Resumen:
Inulin is afructan formed by D-fructose found in many plants like
in chicory root and commonly
used as ingredientin functional foods. Human digestive enzymes are not able to hydrolyzed inlulin, therefore it
can act as prebiotic. However, it is totally hydrolyzedand fermented inthe colon by beneficial
bacteria (bifidobacteria and lactobacilli).
A daily intake of 4 to 5 g of inulin is enough toproduce this beneficial effect increasing, in addition, the
bioavailability of minerals,
especially calcium. An adequate intake of calcium can prevent diseases associated
to the deficiency of this mineral.
The aim of this study
was to evaluate the effect ofinulin and calcium
lactate on the hydration properties of wheat flour dough.An experimental centralcomposite design (star design) (twofactors, five levels) was applied with a
triplicate of the central point. Water absorption and development time (farinographic
assays) were utilized in dough preparation. Dough was characterized by
measurement of moisture content, water activity (aw) and pH.
Molecular mobility of dough, measured through 1H spin-spin
relaxation time (l), was also assayed. No
significant differences (p<0.05) in water absorption between different wheat
flour blends was observed. Development time increased with the addition of inulin. At thesame concentration of inulin, increasing calcium
lactate provoked a slight
decrease in development time. All dough
presented moisture values significantly lower than that observed for control
sample. The increase of inulin content decreased this parameter,
whereas calcium lactate increased dough moisture along with a decrease in aw
at low inulin levels. A decrease of aw with the increase of inulin
content was also detected. Control dough presented the highest pH value. Dough
with the highest content of calcium lactate presented the more acid pH.
Molecular mobilityincreased with inulin content. At low
levels of prebiotic, high content of Ca induced restriction of l.; although at
high levels of inulin, the incorporation of Ca furthermore increased l. Dough with inulin and
calcium lactate presented evident differences in hydration properties, pH and
molecular mobility leading to dough with distinct behavior during breadmaking.