Article
CAMBIOS REOLÓGICOS EN UNA MASA PANARIA DURANTE EL TIEMPO DE REPOSO
Autor
Gómez Ortíz, Salomón
Cifuentes Díaz de León, Armando
Orea Lara, Gildardo
Institución
Resumen
The rested time after kneaded is important to obtain bread with good crumb, good size and excellent presentation. The rheological changes in the doughs were determinated during six rested times (15, 30, 45, 60, 75, 90 min) or first fermentation, this doughs are from tenacious, semi-strong and soft flours. Strength (W), tenacity (P), extensibility (L) and P/L relation were determinated to doughs of each lot. The rested time in which the best rheological answer for doughs were obtained: 75 min for tenacious flour (HC), 30 min for semi-strong flour (HRAP) and 30 min for the soft flour (HRS).