Evaluación de mezclas de harina de trigo integral con substituto de grasas

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Patrícia M. Scheuer
Bruna Mattioni
Valéria M. Limberger-Bayer
Pihetra O. Tatsch
Martha Z. Miranda
Alicia de Francisco

Resumen

Una dieta rica en fibras alimenticias con bajo contenido de grasas, ayuda a prevenir enfermedades crónicas. La utilización de harina de trigo integral y de substituto de grasa, agrega valor nutricional. Substitutos de grasa actúan reduciendo el nivel calórico. El salvado afecta las propiedades reológicas y la calidad del pan. Considerando el desafío de agregar valor nutricional, manteniendo la estructura y la estabilidad de la miga, nuestro objetivo fue evaluar las características físico-químicas y reológicas de mezclas de harina de trigo integral con substituto de grasa para futura aplicación en panes. Los valores de gluten de las mezclas de harinas indicaron que eran tecnológicamente aceptables para panificación. El efecto de la presencia del substituto de grasa fue observado solamente en la alveografía y en el color de las muestras con mayor nivel de sustituto, pues a mayor nivel de substituto, menores fueron los resultados de la tenacidad máxima de trabajo

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Scheuer, P. M., Mattioni, B., Limberger-Bayer, V. M., Tatsch, P. O., Miranda, M. Z., & de Francisco, A. (2017). Evaluación de mezclas de harina de trigo integral con substituto de grasas. Revista De Ciencia Y Tecnología, 28(1), 4–10. Recuperado a partir de https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/197
Sección
Ingeniería, Tecnología e Informática

Citas

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