COMPORTAMIENTO REOLÓGICO DE LA MEZCLA DE MASA MADRE Y DIRECTA DE HARINAS FUERTES

Abstract

Rheology studies of baking dough are important to commerce of wheat, the quality of flour and its transformation to bread. Bakers can standardize the phases of baking process, it is necessary to have the knowledge about stability of dough, CO2 retention capacity and volume that dough can develop, these properties are directly related with quality of bread. Based on the previous reasons, in this work the stability and production of CO2 from baking dough using different percentages of mother dough and direct dough were evaluated. The flour used in this work was Turbo remix 40 of good quality baking. Times of fermentation of mother dough were 3, 6 and 9 hs. The percentages used were 100, 75, 50, 25 and cero, the complement was direct dough; the developing dough and its CO2 production were evaluated to each sample. The rheofermentograms were obtained in the Rheofermentometer F2. To every dough was evaluated: maximum height (Hm), height of second fermentation (h), time, maximum volume, height of bread (T1), time to complete the test (T2), maximum height of gaseous detachment (H‘m), maximum time of gaseous detachment (T‘1), time where the curves are separated ((Tx), total volume of CO2 (Vt), lost volume (Vp), retained volume (Vr), and coefficient of retention (Cr). An experimental design was utilized completely at random under a factorial arrangement. The data obtained were analyzed by means of analysis of varianza, with p ≤ 0.05 and comparison of averages by the test of Tukey. With a CO2 coefficient of retention of 96.8%, volume of dough was considered like very good and good stability.