Calidad de panes sin gluten: impacto del almacenamiento Congelado

摘要

The effect of different combinations of natural ingredients (fat, egg, milk, soy) in gluten free dough made witha mixture of flours and stored frozen, in physical, textural and sensory properties of bread was studied. Specificvolume, weight loss, firmness, elasticity, cohesiveness, gumminess and chewiness, at 7 and 14 days of frozenstore were analyzed and compared to newly baked bread (fresh bread) as control. In general, significant differencesbetween fresh and frozen bread were observed, except elasticity; the differences in the formulation of dough withegg being more significant. Its features (crumb look, hardness and chewiness) were analyzed by trained judges. Thedough made with fat provide greater palatability in combination with soy or milk when they were stored frozen.