bachelorThesis
Planejamento de misturas aplicado ao uso de melhoradores de farinha para panificação
Fecha
2014-12-04Registro en:
ROCHA, Amanda Lais da. Planejamento de misturas aplicado ao uso de melhoradores de farinha para panificação. 2014. 40 f. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Londrina, 2014.
Autor
Rocha, Amanda Lais da
Resumen
Flour improvers are used in bakery industry to help to achieve the desirable requirements as higher productivity, softness and shelf-life and the decrease of fermentation time, making the process more efficient. Mixture design determined the Mono- and diglycerides of fatty acids(DS-190), alfa amylase and ascorbic acid concentrations of each formulation. Experimental baking, specific volume, texture, color and image analysis were done. Mono- and diglycerides of fatty acids positively decreased cell size and increased softness and specific volume and negatively decreased luminosity. Alfa amylase positively increased softness and specific volume. Ascorbic acid positively increased luminosity and negatively decreased softness and specific volume.