HOME > EDICIONES > Año 1998, Volumen 48 - Número 2
Trabajos de Investigación
Evaluación de las características reológicas y sensoriales de panes elaborados a base de una mezcla de concentrado proteico de girasol y proteína texturizada de soya
C. Gómez-Juárez, R. Castellanos-Molina, A. Salazar-Zazueta
Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional. México.
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SUMMARY
Evaluation of rheological and sensorial characteristics of breads elaborated by a mix of sunflower protein concentrate and texturized soy protein
The effect of substituting wheat flour by a mix of sunflower protein concentrate (SPC) and texturized soy protein (TSP) in the rheological and baking characteristics of bread was evaluated. Levels of substitution were of 0to 25%. Doughs made with SPC and TPS were more strong and less extensil, with an increasing time of dough forming and they had more water holding capacity. Breads elaborated with the different levels of substitution showed a compact structure and a dark color as compared with the control. Breads with the best rheological characteristics were evaluated in a sensorial test; statistical analysis did not show significant difference in the bread with 10% of substitution and the control elaborated with wheat flour.
Key words: Bread, rheological and sensorial characteristics, sunflower, soy.
Recibido: 23/10/1995
Aceptado: 17/11/1997
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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