Relación entre parámetros objetivos y sensoriales de panificados laminados. Efecto del tipo de materia grasa

DE LA HORRA ANA; STEFFOLANI MARÍA EUGENIA; BARRERA GABRIELA NOEL; RIBOTTA PABLO DANIEL; LEÓN ALBERTO EDEL

Córdoba

Congreso; V Congreso Internacional de Ciencia y Tecnología de Alimentos (CICYTAC 2014); 2014

Ministerio de Ciencia y Tenologia de la provincia de Cordoba

The salty laminated bakery products (PLL), criollitos cordobeses, are among the most consumed products in Córdoba. However, there are no previous studies about the influence of the formulation over the products quality. The aim of this work was to analyze the effect of different fats (MG) on the technological quality and sensory characteristics of the products and the relationship between the different parameters. Dough-MG1 was the least deformed during compression and the phase structuration was the most ordered. The more viscous character of MG1 prevented the fluency and breakage into the system structure. MG3 was less viscous and produced dough pieces with lower resistance to deformation and with an internal conformation less stratified. PLL-MG1 and PLL-MG2 showed an increase in height during fermentation and baking, while PLLMG3 grown laterally. PLL-MG1 showed the highest value for the internal structure firmness. PLL-MG2 and PLL-MG1 were the most preferred by evaluators about flavor and general appearanc., PLL-MG1 was evaluated like the most symmetrical product with a little flaky crust, a laminated internal structure and a very uniform distribution of pores and sheets. The characteristics of the fat had influence on the dough behavior and in the quality and perception of the baked products. The MG with a high solids content and melting point and a viscosity less sensitive to temperature changes (MG1) allowed to obtained products with good technological and sensory quality.