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FP16-2004 Food Science and Biotechnology in Developing Countries. Force (W x 10 -4 Julies) Force (W x 10 -4 Joule) 290 285 280 275 270 265 0 100 200 300 400 500 600 α amylase (mg kg -1 flour) Fig. 4. Effect of the α-amylase in the force of dough. 290 285 280 275 270 265 260 0 5 10 15 20 25 30 35 Time (day) Fig. 7. Effect of the time in the force of dough. Tenacity P(mm) Tenacity P (mm) 150 145 140 135 130 125 120 115 0 100 200 300 400 500 600 α amylase (mg kg -1 flour) Fig. 5. Effect of the α-amylase in the tenacity of the dough 140 135 130 125 120 115 0 5 10 15 20 25 30 35 Time (day) Fig. 8. Effect of the time in the tenacity of the dough. Extensibility L (mm) Extensibility L (mm) 64 62 60 58 56 extensibility of the dough. 54 0 100 200 300 400 500 600 α amylase ( mg kg -1 flour) Fig. 6. Effect of the α-amylase in the extensibility of the dough 62 60 58 56 54 52 0 5 10 15 20 25 30 35 Time (day) Fig. 9. Effect of the time in the extensibility of the dough. CONCLUSIONS 1. From statistical analysis of the data and with p≤0.05 it can conclude that the ascorbic acid, the α-amylase and the time influence significantly in the rheological properties of dough. 2. The increment of the force and tenacity are due to that the ascorbic acid when reacting with the catalysts presents in flour, becomes in dehidroascorbic acid, acting this as oxidizer, allowing the formation of disulphuro connections, which reinforce the gluten. 3. The addition of ascorbic acid to dough with W>250 and of low extensibility, became it more tenacious.
4. The α-amylase has effects contrary to those of the ascorbic acid, they diminish the values of W, P and extensibility is increased. It contributes to improve the quality of dough. 5. When flour has P/L>1.5, it is not necessary to add reducers agents, since it would became them more tenacious. 6. With base in the rheological characteristics of this flour, the best answer was obtained to concentrations of 0 mg ascorbic acid /kg of flour and 480 mg of α-amylase/kg of flour, for that is recommended not to use ascorbic acid in flours FP16-2004 Food Science and Biotechnology in Developing Countries. 7. With W>250 x 10 -4 Julies and L
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