Redalyc. Cambios fisicoquímicos en masa congelada y su efecto en la calidad del pan: una revisión
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- PHYSICOCHEMICAL CHANGES IN FROzEN DOUGH AND THE EFFECT ON BREAD QUALITY: A REVIEW
- MUDANÇAS FÍSICO-QUÍMICAS EM MASSA CONGELADA E SEU EFEITO NA QUALIDADE DO PÃO: UMA REVISÃO
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Zhao L, Lin L, Guo-Qin L, Xing-Xun L, Bing L (2012) Effect of frozen storage on molecular weight, size distribution and conformation of gluten by saxs and sec-malls. Molecules 17: 7169-7182. PHYSICOCHEMICAL CHANGES IN FROzEN DOUGH AND THE EFFECT ON BREAD QUALITY: A REVIEW María Irene Silvas García, Benjamín Ramírez Wong, Patricia Isabel Torres Chávez, Elizabeth Carvajal Millan, Luis Arturo Bello-Pérez and Jesús Manuel Barrón Hoyos
Maria Irene Silvas García, Benjamín Ramírez Wong, Patricia Isabel Torres Chávez, Elizabeth Carvajal Millan, Luis Arturo Bello-Pérez e Jesús Manuel Barrón Hoyos RESUMO production of gas, damage gluten proteins, alter the visco-elas- ticity and decrease bread quality. Furthermore, when the dough system is modified in formulation by adding crioprotectants such as fiber and by removal of gluten, the dough becomes completely different. It is important to study the mechanisms by which the dough loses its quality, and how to evaluate them, in order to understand the changes and be able to modify them so as to ob- tain a product of the highest quality. so, quando o sistema da massa se modifica na sua formulação, mediante a adição de crioprotetores, de fibras e eliminação do glúten, a massa se torna completamente diferente. É importante estudar os mecanismos pelos que a massa perde sua qualidade e como avaliá-los, com a finalidade de entender as mudanças e assim poder evitá-los ou modificá-los para obter um produto da melhor qualidade. Main physicochemical changes that occur in frozen dough af- fecting the bread quality are reviewed. Generally, bread made from frozen dough has a lower quality than that made of non- frozen or fresh dough, since dough is weakened and a smaller volume is obtained. The quality of products made of frozen dough is affected by factors such as dough formulation, storage time, and freezing and thawing process conditions. These factors induce physicochemical changes in the dough, which reduce the Revisam-se as principais mudanças físico-químicas que ocor- rem na massa congelada e que afetam a qualidade do pão. O pão elaborado de massa congelada geralmente tem menor qualidade do que o pão de massa não congelada ou fresca, já que a massa se debilita obtendo-se um menor volume. A qua- lidade dos produtos de massa congelada é afetada por fatores tais como a formulação da massa, o tempo de armazenamento, e as condições de congelamento e descongelamento. Além dis- Yüklə 227,68 Kb. Dostları ilə paylaş:
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