Optimización de los niveles de los agentes oxidante/reductor en la panificación de harina de trigo

Abstract

The objective of this work was to optimize the levels of oxidant/reducer substances to improve the technological behaviour of flours. Combinations of azodicarbonamide and ascorbic acid with a reducing agent as sodium bisulfite were used. Experiences in bread-making were made determining the dough consistency at the end of mixing and the specific volume of bread. Also, the bread score and the texture score were obtained trough sensorial evaluation. The results indicated that in the case of simultaneous use of azodicarbonamide and low levels of sodium bisulfite produce a softening of the dough with a decrease in specific volume of bread. This does not occur when the reducing agent is added at levels close to 100ppm. The simultaneous use of ascorbic acid and sodium bisulfite, at intermediate levels, produces a very significant beneficial effect, so its use is highly recommended.