Comportamiento reológico de masas destinadas para panificación: harina de trigo – almidón nativo de fruta pan.

Bread has been a basic food staple since many years ago; the main role of this type of food products is to provide energy to human beings. Nowadays, however, bread is also giving an increased number of further nutritional benefits, such as the provision and enhancement, fixation, etc, of fibre and essential nutrients; this fact embodies further element provision than those related with protein and carbohydrates provision and storage. Wheat (Granular durum) is, by far, the most used cereal, this fact is enhanced with manufacturing of bread and related derived products. Nowadays, flour demanded to produce bread products reaches a magnitude of 500 thousand tons per year in our country, albeit Ecuadorian wheat production reaches only 10 - 15 thousand tons, whereas, to compensate required demands, it is imported from Argentina, Canada, and the United States. Ecuador holds an ample variety of exotic fruits; in most cases, their production records is not carried out and they are not being properly used due to the lack of nutritional and industrial-purposes information, limiting its consumption and, consequently, its relevance. In addition, endemic cultivars are being deforested progressively, this fact alludes to breadfruit (Artocarpus altilis) trees. One of the potential products obtained from this botanical species is starch; its utilisation as partial substitute in wheat flour may reduce wheat importation, due to its similarities, technologically speaking. Based on the previously mentioned facts, the aim of the present research work was to study dough rheological behaviour (water adsorption capacity, development time, weakening, stability) when swapping partially wheat flour with native starch extracted from breadfruit, therefore valuating if this mixture holds similar rheological characteristics to those occurred in food products elaborated integrally using wheat flour. Wheat flour partial or total substitution with breadfruit native starch can alter dough rheological properties; additionally, it is known that proteins presented in wheat flour play an important role in dough quality characteristics (cohesivity, water absorption, elasticity, and viscosity), hence water retention capacity, development time, weakening, and stability in three mixtures of wheat flour and breadfruit native starch (90/10 - T1, 80/20 - T2, 70/30 -T3) against a control sample (100/0 -T0), were evaluated. The Mixolab method after ICC-173, through Chopin protocol, was used. Data statistical treatment was carried out through an analysis of variance (ANOVA), as well as Tukey mean difference test, with a significance level of less than 5%, this to know if there were differences between treatments. Water absorption capacity, development time, and stability were not affected significantly (p ≤ 0,05) due to partial wheat flour replacement with breadfruit native starch among the three treatments proposed and analysed; however, weakening properties were affected from sample T1 on. According to the obtained results, wheat flour might be replaced up to 30% in formulations intended for bread production. Therefore, when substituting up to 30% of wheat flour in bread products recipes, a significant magnitude in the order of 150 thousand tons per annum regarding cereal grains importations can be reduced. The yield value of breadfruit reaches a value of 27%

• מחבר ראשי: Piña Ramírez, Kevin Arturo (author)
• פורמט: bachelorThesis
• יצא לאור: 2017
• נושאים: REOLOGICO; ALMIDON; FRUTA PAN; MIXOLAB
• גישה מקוונת: http://repositorio.utmachala.edu.ec/handle/48000/11443