Influência do ácido ascórbico e da azodicarbonamida nas características físico-químicas e reológicas da farinha de trigo

Abstract

The additives are a group of products of great importance to the technology of baking, and among these oxidizing agents most important products in bakery technology. These substances act directly on the structure of gluten proteins, reinforcing the network formed by disulfide bond formation. The most commonly used oxidants are ascorbic acid and azodicarbonamide. The objective of this study was to investigate the influence of using different concentrations of ascorbic acid and azodicarbonamide on the rheological properties of wheat flour. Five treatments were evaluated for each oxidant and a control sample (A) and the other doped concentrations (mg every 500g) B: 0.05 C: 0.08 D: 0.13, E: 0.15 flour for ascorbic acid and B: 0.01 C: 0.013 D: 0.016, E: 0.020 to azodicarbonamide. The samples were homogenized and held the moisture, gluten, ash, falling number, alveography, farinograph. For analysis of results was performed by Tukey test at 0.05%. The results showed that significant changes were the characteristics of tenacity and extensibility of the dough, and there was an increase of P (tenacity) and decrease of L (extensibility), therefore increasing the values of P / L and W (gluten strength) , so that the dough is stronger and more tenacious, and can therefore pass through mechanical work without the broken chains of gluten. A reduction of water absorption of flour, due to the release of molecules during the reaction of oxidants. With the rheological characteristics of the treatments B and C in both oxidizing the flour can be targeted to the baking industry, and treatments D and E for the pasta industry.