K Nn mK - Amecamex.org.mx
K Nn mK - Amecamex.org.mx
K Nn mK - Amecamex.org.mx
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
FP16-2004 Food Science and Biotechnology in Developing Countries.<br />
DOUGH RHEOLOGY FOR ADDING ASCORBIC ACID AND α-AMYLASE.<br />
Gómez-Ortiz Salomón 1 *, Cifuentes-Díaz de León Armando 1 *, Esquivel-Pensabén J. Manuel 2 .<br />
CIIDIR-IPN, Unidad Dgo. 1 , ITD 2 . Becario de COFAA*. Sigma S/N 20 de Noviembre II Durango<br />
Dgo. C.P.34220 Méx. Salgo5@hotmail.com, armando552@hotmail.com,<br />
mpensaben@yahoo.com.<br />
Index words: alveograms, additives, flour wheat.<br />
SUMMARY<br />
It was analyzed the effect that had the adding of ascorbic acid, the α-amylase<br />
and the time in the dough rheology coming from a half strong wheat flour.<br />
Four concentrations of ascorbic acid were used (0, 25, 50 and 75 mg/kg flour),<br />
four of α-amylase (0, 160, 320 and 480 mg/kg flour) and four resting times (0,<br />
10, 20 and 30 days).<br />
Latin square was selected like experimental design. With base in the results of<br />
the tests and with p≤0.05; it found that the ascorbic acid presented significant<br />
effect in the value of the force (W) and tenacity (P) increasing these and<br />
diminishing the extensibility (L). The best answer for baking biscuit was ascorbic<br />
acid concentration 0 mg for kg flour and 480 mg of α-amylase for kg flour. It is<br />
not recommended to use ascorbic acid in flours with W>250 x 10 -4 Julies, and<br />
L