CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Prosopis flour in breadmaking
Autor/es:
CORREA M.J.; SALINAS M.V.; BIGNE F.; FERRERO C.; BRITES C.; PUPPO M.C.
Lugar:
Santiago de Chile
Reunión:
Congreso; II Conferencia Latinoamericana de Cereales; 2011
Institución organizadora:
GRANOTEC
Resumen:
Trees of the genus Prosopis are native to the semi arid regions of north western of Argentine due to their drought and heat tolerance. Prosopis pods were an important component in diets of indigenous people of this area. The flour obtained from Prosopis pods is brown, sweet and has a taste and aroma similar to cafe or cacao. In this work a physicochemical characterization of a commercial prosopis flour and the performance of wheat flour-prosopis flour mixtures in breadmaking were studied. Dough rheological behaviour was tested through: farinograph, reometry and texture profile analysis (TPA); and bread quality through the measurement of specific volume, crust color and texture of crumb. Prosopis flour levels used were: 10 %, 15%, 20% and 30%, and wheat flour was used as control. The farinographic water absorption, development time and the degree of softening increased when prosopis flour was used, whereas the farinographic stability decrease. Dough TPA showed that the used of prosopis flour led to softer, less consistent and elastic doughs whereas cohesiveness was similar to control dough. In oscillatory dinamic assays doughs whith prosopis flour showed lower values of G´( elastic module) and G´´ (viscous module) than control dough. In the bredmaking assay pan breads were performed. Breads with increasing levels of prosopis flour showed lower specific volume values and drier crumbs than control bread, reaching the lowest values with a 30% of prosopis flour level. Significantly higher values of crumb hardness, consistence, resilience and chewiness were obtained using increasing levels of prosopis flour. The use of prosopis flour led to low bread quality, suggesting the use of bread improvers could be neccesary in breadmaking. Despite of this, prosopis flour led to a particular taste and aroma that has to be tested with a sensory panel to evaluate consumer acceptability. Nevertheless, this flour due to aroma properties and that is a source of proteins of high value would have a high potencial of application in other type of bakery products.