INVESTIGADORES
PUPPO Maria Cecilia
congresos y reuniones científicas
Título:
Effect of emulsifiers on wheat bread quality
Autor/es:
GÓMEZ A.V.; AÑÓN M.C.; PUPPO M.C.
Lugar:
Santiago de Chile
Reunión:
Congreso; II Conferencia Latinoamericana de Cereales; 2011
Institución organizadora:
GRANOTEC
Resumen:
The
use of emulsifiers in breadmaking has an important role because of its function
as improving additives. During preparation of bread they
increase strength and extensibility of dough. In fermentation period enhance
gas retention and prevent the collapse of the dough. In baking process improve
texture and reduced water loss. Therefore, these additives improve shelf life
and textural characteristics of bread.
The
objective of this work was to study the effect of SSL, DATEM and a blend of
both emulsifiers (SSL-DATEM, 1:1) (0.5 and 1% w/w levels, flour base) on bread
quality of different formulations. For this purpose, breads with and without
(control dough, CB) emulsifiers were prepared. Quality analysis of fresh
bread samples was carried out by measuring loaf weight and volume and determining
specific volume (volume/weight). Moisture and hardness of bread crumb was
evaluated on fresh and storaged (20.5ºC, 24 and 72 hours) breads.
Breads
with emulsifiers showed higher specific volume than CB, being bread with SSL
0.5% the sample with the highest value. Breads elaborated with DATEM presented
the lowest difference in this parameter respect to CB. SSL-DATEM samples produce
bread that imparted an intermediate behaviour between bread prepared with SSL
or DATEM.
Only
fresh breads with DATEM showed lower crumb moisture than CB. Increasing storage
time of all samples diminished crumb moisture content and showed lower values
than CB.
In
fresh breads, formulations with emulsifiers showed lower crumb firmness than
CB. After 72 hours of storage, the firmness of all samples was higher than
those of fresh ones. At this period of time, samples with SSL and with
SSL-DATEM 1% showed the smoothest crumbs.
Results showed
that both emulsifiers were able to increment loaf volume and extend shelf life
of storaged breads, being SSL more effective than DATEM. Due to their high hydrophilic/lipophilic balance, this kind of
emulsifiers promotes the aggregation of gluten proteins by binding to the
hydrophobic sites of proteins surface, leading a strong matrix that will
produce breads with good volume and texture.