Características reológicas del pan de agua producto autóctono de Pamplona (Norte de Santander )

Mariela Hernández Ordoñez, Daniel Duran Osorio

Resumen


El pan de agua, es un producto autóctono de Pamplona Norte de Santander. Su producción data desde hace 100 años, siendo su consumo masivo a nivel regional. El objetivo del presente trabajo fue evaluar las características reológicas (firmeza en la corteza y análisis de perfil de textura -TPA en la miga) del pan de agua. Para ello, inicialmente las técnicas de análisis de firmeza y TPA fueron puestas a punto en el texturométro (Textura Analyser, TA.Plus, Iloyd Instruments a Trademark of Meter). Se tomó como referencia el pan de agua producido en seis panaderías que elaboran este producto de forma tradicional de a cuerdo al diagnostico realizado. De otra parte se realizó un seguimiento de la características reológicas al pan elaborado en la panadería de mayor prestigio durante 8 días. Los resultados mostraron que las características reológicas (Firmeza y TPA) del pan de agua de las seis panaderías presentaron diferencias significativas, mientras que en el seguimiento del pan durante producciones de ocho días el 75% de las producciones presentó similitud en las características reológicas.

Texto completo:

ART 8

Referencias


AACC. 1995a. Method 74-09. Bread

firmness by Universal Testing Machine, in

Approved Methods of the AACC, 9thedn, vol

II, American Association of Cereal Chemists.

AACC.1995b. Method 74-10. Staleness of

bread, Compression test with Baker

Compressimeter, in Approved Methods of the

AACC, 9thedn, vol II, American Association of

Cereal Chemists.

ABDELLATIF, A. Mohamed; DUARTE, P ;

RAYAS, R.L. ; Shogren and D.J. Sessa.

Low carbohydrates bread:

Formulation, processing and sensory quality.

Food Chemistry, 99,(4):686-692p.

AMITA, R.K. and MADAMWAR, Datta.

Improvement of the quality of whole

wheat bread by supplementation of xylanase

from Aspergillusfoetidus. Bioresource

Technology, 9,(16): 2047-2053 p

BÁRCENAS, María Eugenia; ROSELL,

Cristina.2006. Effect of frozen storage time

on the bread crumb and aging of par-baked

bread. Food Chemistry 95:438–445p

BÁRCENAS, María Eugenia; BENEDITO,

Carmen; ROSELL, Cristina. 2004. Use of

hydrocolloids as bread improvers in interrupted baking process with frozen

storage. Food Hydrocolloids 18: 769–774p.

BOLLAÍN, Clara; ANGIOLONI,

Alessandro and COLLAR, Concepcióne.

Relationships between dough and

bread viscoelastic properties in enzyme

supplemented wheat simples. Journal of Food

Engineering , 7: 665–671p.

BOURGESOIS, C.M.; LARPENT, J.P.

Microbiología Alimentaría II:

Fermentaciones Alimentarías. Editorial

Acribia, Zaragoza, España.

CABALLERO, P.A. ; GOMEZ, M. and

ROSELL, C.M. 2007. Improvement of dough

rheology, bread quality and bread shelf-life

by enzymes combination. Journal of

FoodEngineering 81: 42–53p.

CABALLERO, P.A.; GOMEZ, M. and

ROSELL, C.M. 2007.Mejora de la calidad del

pan mediante adición de transglutaminasa.

Laboratorio de Cereales, Instituto de

Agroquímica y Tecnología de alimentos.

Valencia. España. 874p.

CAUVAIN, S.P.; CHAMBERLAIN, N.;

COLLINS, T.H. and DAVIES, J.A. 1983.

The distribution of dietary fibre and baking

quality among mill fractions of CBP

fluor.FMBRA Report Nº105, July.CCFRA,

Chipping Campdem, UK.

CAUVAIN P, Stanley y YOUNG S,

Linda.2002. Fabricación de pan. Editorial

Acribia. Zaragoza (España): 29, 72,292,

p.

COLLAR, C.; BOLLAÍN, C.; ANGIOLONI,

A. 2005. Significance of microbial

transglutaminase on the sensory, mechanical

and crumb grain pattern of enzyme

supplemented fresh pan breads. Journal of

Food Engineering.70, (4): 479-48p.

CORNFORD, S.J. 1969. Volume and

firmness measurements in bread and cake.

FMBRA report Nº25. May.CCFRA, Chipping

Campdem, UK.

FLANDER, L.M. 2007.Optimization of

ingredients and baking process for improved

wholemeal oat bread quality.LWT40 860–

p.

GIANNOU, Virginia and TZIA,

Constantina. 2007. Frozen dough bread:

Quality and textural behavior during

prolonged storage – Prediction of final

product characteristics. Journal of

FoodEngineering 79, 929–934p.

KATINA, K. ; R.L, Heiniö ; K, Autio and K,

Poutanen. 2006. Optimization of sourdough

process for improved sensory profile and

texture of wheat bread. LWT - Food Science

and Technology 39, (10), 1189-1202p.

KATINA, M. ; R, Partanen ; P, Forssell

and K, Autio. 2006.Effects of sourdough

and enzymes on staling of high-fibre wheat

bread .LWT - Food Science and Technology,

,( 5), 479-491p.

LEON E, Alberto; DURAN, Encarnaand

BENEDITO DE BARBER, Carmen. 2002.

Utilization of enzyme mixtures to retard bread

crumb firming.J. Agric. Food Chem,50,(6)

-1419p.

MADRID, A.; CENZANO, I. 2001. Nuevo

Manual de Industrias Alimentarias. Ed.AMVMundi-

Prensa, Madrid.

MANDALA, I.G. and SOTIRAKOGLOU, K.

Effect of frozen storage and microwave

reheating on some physical attributes of fresh

bread containing hydrocolloids.Food

Hydrocolloids (19), 709–719p.

MATZ, S.A. 1996. Ingredients for Baking.

Ed. Pan- Tech. Internacional, Texas.

MESAS, J.M.; ALEGRE, M.T. 2002.El pan y

su proceso de elaboración. Ciencia y

Tecnología Alimentaría. 3, (5), 307-313 p.

PALACIOS, Hernán R.; SCHWARZ, Paul

B. and D’APPOLONIA, Bert L.

Effects of α-Amylases from Different

Sources on the Firming of Concentrated

Wheat Starch Gels: Relationship to Bread

Staling.J. Agric. Food Chem., 52, 5987- 5994p.

PATEL, B.K.; R.D, Waniskab; K,

Seetharaman. 2005. Impact of different

baking processes on bread firmness and

starch properties in breadcrumb. Journal of

Cereal Science, 42:173–184p.

ROUDOT, Alain Claude.2.004.Reología y

análisis de la textura de los alimentos.

Editorial Acribia. Zaragoza (España). 49,

,117, 173, 182p.

ROUILLE A, Le Bail and P, Courcoux.

Influence of formulation and mixing

conditions on breadmaking qualities of French

frozen dough. Journal of Food Engineering,

, (4), 197-203p.

SIDHU, J.S.; AL-SAQER, J. and ALZENKI,

S. 1997.Comparison of methods for

the assessment of the extent of staling in

bread.Food Chemistry, 58, (1-2), 161-167p.

STETSER, C.S. 1993. Sensory evaluation, in

Advances in Breadmaking Technology B.J.

Kamel and C.E. Stauffer, Chapman Hall,

London.

SZCZESNIAK, A.S. 1963a.Classification of

textural characteristics.Journal of Food

Science, 28, July-Aug, 385- 390p.

SZCZESNIAK, A.S. 1963b.Objective

measurement of food texture.Journal of food

Science, 28, July, 410-420p.

SZCZESNIAK, A.S. 1972. Instrumental

methods of texture measurement.Food

Technology, 26, Jan, 50 -56, 63p.

TEJERO, F. 1992- 1995. Panadería

Española (2Vol). Editorial Montagud,

Barcelona, España.

WANG, Rong; ZHOU, Weibiao; MIA,

Isabelle.2007. Comparison study of the

effect of green tea extract (GTE) on the

quality of bread by instrumental analysis and

sensory evaluation. Food Research

International, 40, 470–479p.

WANGA, Jinshui; ROSELL, Cristina and

BENEDITO DE BARBER, Carmen. 2002.

Effect of the addition of different fibres on

wheat dough performance and bread quality.

Food Chemistry 79, 221–226p.

YUNG-SHIN, Shyu; HWANG, Jean-yu

and CHENG-KUANG, Hsu.2007.Improving

the rheological and thermal properties of

wheat dough by the addition of γ-

polyglutamic acid.LWT - Food Science and

Technology, Available online.




DOI: https://doi.org/10.24054/01204211.v2.n2.2012.86

Enlaces refback

  • No hay ningún enlace refback.