CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Wheat varietal flours: influence of pectin and DATEM on dough and bread quality.
Autor/es:
N. PONZIO; C. FERRERO; M.C. PUPPO
Revista:
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Editorial:
TAYLOR & FRANCIS INC
Referencias:
Año: 2011
ISSN:
1094-2912
Resumen:
The effect of two additives, high methoxyl pectin (P) and the emulsifier Diacetyl Tartaric Acid Esters of Monoglycerides commonly named DATEM (D) and their mixture (P+D) on dough properties and baking performance of two varietal argentinean wheat flours (Buck Pronto- BP and Klein Escudo- KE) was analyzed. Rheological characterization of dough (alveogram, farinograms, texture profile analysis-TPA and rheometric assays), with and without additives, was performed. SEM was used to evaluate the microstructure of dough. Baking performance was analysed by bread volume measurements, shape ratio of loaves width/height) and the hardness of crumb and crust. Assays on dough showed differences in alveographic force (W) and in most of TPA parameters. Assays on bread showed that BP specific volume was improved with the addition of P and P+D but shape ratio was only improved with the mixture of P+D. Breads from KE flour with additives presented, in all cases, higher volumes and a better shape ratio than those obtained with the control sample. Hardness of KE crumb was diminished by all additives but BP crumb was softened only P and P+D. All sensory parameters were improved for both types of bread, particularly with D and P+D.