Efecto de los hidrocoloides sobre la calidad de panes obtenidos por diferentes metodologías de panificación

FERRERO, C.; AGUIRRE, A.; CAMPAÑA, L.; CARDÓS, M.; CUYEU, R.; LEÓN, A.; PÉREZ, G.; MARIA CECILIA PUPPO; RIBOTTA, P.; AÑÓN, M. C.

Mar del Plata

Congreso; X Congreso Argentino de Ciencia y Tecnología de Alimentos. 1er Simposio Internacional de Nuevas Tecnologías.; 2005

ASOCIACION ARGENTINA de TECNOLOGOS ALIMENTARIOS

The effect of different hydrocolloids (carrageens, alginate, xanthan gum, pectin and guar gum) on quality of breads obtained by two methodologies was studied. In bread making methodology 1 (BM1) a constant proportion of water was used, dough was laminated twice, ascorbic acid was not included in formulation and 1.25 % yeast was added. In the other one (BM2) farinograph percentage of water was applied, dough was laminated six times, ascorbic acid was included and 3% yeast was employed. Bread specific volume, initial texture and aspect of crumb were evaluated. Pectin and guar gums improved bread quality, xanthan gum decreased specific volume and carrageen and alginate had different effects depending on bread making methodology.