Efecto de la formulación sobre la calidad del pan sin gluten con plátano verde y Brosimum alicastrum

Autores/as

DOI:

https://doi.org/10.19136/era.a11n3.3986

Palabras clave:

miga, concentrado proteico, calabaza, harina sin gluten, transglutaminasa

Resumen

E

El objetivo de este estudio fue evaluar diferentes niveles de ingredientes y tiempos de mezclado para elaborar pan sin gluten con buena calidad física. El pan sin gluten se elaboró con harina compuesta de plátano verde y B. alicastrum con diferente nivel de agua (entre 80 y 115 mL), enzima transglutaminasa (entre 0.10 y 1.5%), concentrado proteico de calabaza (entre 1.0 y 10.0%) y tiempo de mezclado (entre 1.0 y 10 min). Se encontró que la variación del nivel de cada ingrediente y el tiempo de mezclado tiene un efecto significativo sobre el volumen específico, el porcentaje de área de alvéolos y la densidad alveolar. Se obtuvo pan con buena calidad física (volumen específico 1.62 cm3 g-1, 1.40 alvéolos mm-2 y 23.98% área alveolar) a partir de 115 mL de agua, 0.5% de enzima, 2% de concentrado proteico y un tiempo de mezclado de 3 min.

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Publicado

2024-08-26

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Cómo citar

Fernández-Martínez, L. A., Sauri-Duch, E., Ríos-Soberanis, C. R., Lizama-Uc, G., Trejo-Valencia, R., & Moo-Huchin, V. M. (2024). Efecto de la formulación sobre la calidad del pan sin gluten con plátano verde y Brosimum alicastrum. Ecosistemas Y Recursos Agropecuarios, 11(3). https://doi.org/10.19136/era.a11n3.3986

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