K Nn mK - Amecamex.org.mx

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