Catálogo de publicaciones - tesis
Título de Acceso Abierto
Estudio del efecto de acciones químicas y biológicas sobre la masa panaria
Beatriz Rosalía Ida Bot Hugo Diego Sánchez Marcela Patricia Toloaba Liliana Gabriela Antiago Carlos Alberto Meinardi Osella Carlos Alberto
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Resumen/Descripción – provisto por el repositorio digital
Bread is a product of massive consumption which is usually added to the basic ingredients (flour, water, yeast and salt) oxidants, emulsifiers, preservatives, among others, to improve the quality of the product. Fermentation is important in the characteristics of the bread, it is carried out by biological yeast they are already of industrial production (pure stump of Saccharomyces cereviceae) or of handmade production(sourdough). In this paper we studied the effect of ascorbic acid and azodicarbonamide and of the sourdough in the bread mass. The type selected was the baking of French bread. The design and analysis of results were performed using the program Statgraphics plus 7.1, taking as independent variables: the mother dough, ascorbic acid and azodicarbonamide and answers: work input, specific volume, crumb structure, flavor and overall score. At 5 days of refreshment of the sourdough, this presents pH = 3.9 ± 0.10 and acidity = 11 ± 1.29 milliequivalents/100 grams sample. The ratio lactic acid / acetic acid is 3:1. The best results are obtained for specific volume mass to work with mother and ascorbic acid. In the total score was observed that the mother dough, replacing 5%, has significant effect with p <0.05. We can conclude that a high acidity modifies the rheological properties of the mass, which significantly influence the product quality.Palabras clave – provistas por el repositorio digital
Sourdouh; Fermentation; Yeast; Bread mass; Ascorbic acid; Azodicarbonamide; Masa madre; Fermentación; Levadura; Levadura natural; Ácido acórbico; Azodicarbonamida
Disponibilidad
| Institución detectada | Año de publicación | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No requiere | 2009 | Biblioteca Virtual de la Universidad Nacional del Litoral (SNRD) |
|
Información
Tipo de recurso:
tesis
Idiomas de la publicación
- español castellano
País de edición
Argentina
Fecha de publicación
2009-03-13
