María Adela de la Torre

Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour

Different amounts of sodium stearoyl lactylate (SSL) (X1) and azodicarbonamide (ADA) (X2) were analyzed to measure their effect on breadmaking using wheat flour with incorporation of pea flour (Pisum sativum) to the dough. The objective of the present work was to optimize the physical properties of dough (Y1Y2Y3Y4), the dough consistency during mixing (Y5Y6) and the baking performance (Y7Y8Y9). A central composite design and second-order models for Yi were employed. For dough physical properties and dough consistency during mixing, the best response was found when SSL varied between 0.5 and 1.5% and ADA between 110 and 170 ppm. For responses concerning the baking performance, better values for specific volume, crumb texture scores and bread score were obtained using SSL between 0.9 and 1.4% and ADA between 50 and 80 ppm. It is concluded that for baking with wheat flour replaced at about 10% with inactivated pea flour it should be advised to use SSL at levels close to 1% with ADA between 50 and 80 ppm.

Efecto de Oxidantes y Emulsionantes sobre la Calidad del Pan elaborado con incorporación de Harina de Arvejas (Pisum sativum) inactivadas Enzimáticamente

The effect of oxidants and emulsifiers on the quality of bread made with the addition of inactivated pea flour was studied. Specific volume determination and sensory evaluation were carried out. Statistical tools were Analysis of Variance (ANOVA) and Duncans Multiple Range Test. The replacement of 10% of wheat flour by pea flour was selected as equilibrium between nutritional improvement and technological deterioration. Azodicarbonamide gave better results than those obtained with ascorbic acid. Sodium stearoyl lactylate had better technological performance compared to the diacetyltartaric monoglyceride. It is concluded that with 10% pea flour the chemical score increased by 22.4% in chemical score.

Molienda de Trigo: Ensayos Comparativos de Escala Industrial con Planta Piloto

El objetivo del presente trabajo fue evaluar el potencial de la molienda experimental de planta piloto para la produccion de harinas con caracteristicas similares a las obtenidas en el proceso industrial. Se analizaron los aspectos fisicos, quimicos y tecnologicos de harinas provenientes de distintos trigos, producidas por dos molinos experimentales y por uno industrial. Las evaluaciones de las harinas fueron realizadas por triplicado y analizadas estadisticamente por el test de rango multiple de Duncan. Se encontraron diferencias en los valores amilograficos, farinograficos y en la composicion quimica de las harinas. Las caracteristicas alveograficas y el comportamiento tecnologico mostraron diferencias no significativas (a=0.05). Se concluye que los diagramas propuestos en la molienda experimental pueden ser utilizados para predecir el comportamiento del trigo en la molienda industrial.