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FP16-2004 Food Science and Biotechnology in Developing Countries. DOUGH RHEOLOGY FOR ADDING ASCORBIC ACID AND α-AMYLASE. Gómez-Ortiz Salomón 1 *, Cifuentes-Díaz de León Armando 1 *, Esquivel-Pensabén J. Manuel 2 . CIIDIR-IPN, Unidad Dgo. 1 , ITD 2 . Becario de COFAA*. Sigma S/N 20 de Noviembre II Durango Dgo. C.P.34220 Méx. Salgo5@hotmail.com, armando552@hotmail.com, mpensaben@yahoo.com. Index words: alveograms, additives, flour wheat. SUMMARY It was analyzed the effect that had the adding of ascorbic acid, the α-amylase and the time in the dough rheology coming from a half strong wheat flour. Four concentrations of ascorbic acid were used (0, 25, 50 and 75 mg/kg flour), four of α-amylase (0, 160, 320 and 480 mg/kg flour) and four resting times (0, 10, 20 and 30 days). Latin square was selected like experimental design. With base in the results of the tests and with p≤0.05; it found that the ascorbic acid presented significant effect in the value of the force (W) and tenacity (P) increasing these and diminishing the extensibility (L). The best answer for baking biscuit was ascorbic acid concentration 0 mg for kg flour and 480 mg of α-amylase for kg flour. It is not recommended to use ascorbic acid in flours with W>250 x 10 -4 Julies, and L
The Latin Square was selected like experimental design. It was developed in one stage; in there, were controlled: moisture of the flour, temperature of room, relative humidity, kneading temperature, time of having kneaded, fermented and alveograms. FP16-2004 Food Science and Biotechnology in Developing Countries. Variables like force, tenacity, extensibility and the relationship P/L were evaluated. The total of treatments was 16 with 3 repetitions and a total of 48 samples. The results were analyzed by ANOVA and Test of Tukey. RESULTS Square 1. Physical chemical analysis of the flour. Determination (%) H1 Moisture 11.50 ± 0.01 Ash* 0.60 ± 0.01 Ethereal extract* 1.60 ± 0.02 Protein (F=5.7)* 14.59 ± 0.02 Raw fiber* 0.03 ± 0.01 Gluten* 13.5 ± 0.02 *D.b. With base in the data of ash (Square 1), it can say that it is a flour of high extraction, 75%, that influences in the quality of the same one. Considering the quantity of protein can be inferred that it is good to elaborate bread, however, it should considered other factors. To the flour used in this work it was added a mixture of ascorbic acid and α-amylase in different concentrations, with the purpose to evaluate the effect in the dough rheology Fig. 1 – 9. Force (W x 10 -4 Joule) 300 290 280 270 260 250 0 20 40 60 80 Ascorbic Ac.(mg kg -1 flour) Fig. 1. Effect of the Ascorbic Ac.in the force of dough. Tenacity P (mm) 138 136 134 132 130 128 126 124 122 120 118 0 20 40 60 80 Ascorbic Ac. (mg kg -1 flour) Fig. 2. Effect of the Ascorbic Ac in the tenacity of the dough. Extensibility L (mm) 66 64 62 60 58 56 54 0 20 40 60 80 Ascorbic Ac.(mg kg -1 flour) Fig. 3. Effect of the Ascorbic Ac in the
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Page 79 and 80: CONCLUSION A tejate formulation was
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. Texture attributes of sabila cube
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