CAMBIOS REOLÓGICOS EN UNA MASA PANARIA POR LA ADICIÓN DE AVENA

Abstract

The healthful product availability is the priority of all industrialists, due to the close relation that exists between health and foodsThe American Association of the Cancer, esteem that 70% of the cases of cancer must to the bad feeding. In addition the main diseases that cause the majority of the deaths in the world are the cardiovascular, the cancer and the diabetes. Other of the problems of the Mexicans is the obesity and the increment of the population over 65 years. As consequence the producers of the micro and medium industry of the bakery seek the healthful development of products called functional, that they help to prevent or minimize the effects of the illnesses. For it is necessary to adjust you formulate them of elaboration of the masses panarias, with adequate concentrations of grease, sugar, prebiotics, probiotics, antioxidants and ingredients that increase the quality nutritional and organoleptic of the bread. In this work the effect was analyzed that has the oat flour addition in the rheological of the masses of bread, to elaborate bread biscuit. Based on the statistical analysis can be affirmed that it is viable to utilize wheat-oat flours mixtures of 94-6% respectively, without the variations in the parameters of strength tenacity and extensibility affect in a notorious way the organolepticscharacteristic of the product. Quantities over 6% are not recommendable for masses biscuit, due to that affect the properties viscoelásticas of the mass.