Panes dulces con harina de fruto de algarrobo: aplicación de tecnología de masas congeladas

Facundo Bigne; María Cecilia Puppo; Cristina Ferrero

doi:10.24215/30089336e011

Autores/as

Facundo Bigne Universidad Nacional de La Plata, Argentina https://orcid.org/0000-0002-7054-2871
María Cecilia Puppo Universidad Nacional de La Plata, Argentina https://orcid.org/0000-0003-4858-7122
Cristina Ferrero Universidad Nacional de La Plata, Argentina https://orcid.org/0000-0003-2564-3160

DOI:

https://doi.org/10.24215/30089336e011

Palabras clave:

panettone, almacenamiento congelado, algarroba, calidad panadera

Resumen

En este trabajo se evaluó la tecnología de congelación, almacenamiento congelado y horneado de masas para elaborar panes dulces tipo “panettone” con harinas de trigo y de fruto de algarrobo. Se realizaron mediciones durante 12 semanas de almacenamiento congelado, analizando la viabilidad de levaduras, la microestructura mediante Microscopía Electrónica Ambiental de Barrido y la calidad del producto final (altura, estructura y textura de la miga). Las masas mostraron una matriz de gluten de menor calidad al aumentar la proporción de harina de fruto de algarrobo; sin embargo, las formulaciones con mayor contenido de esta harina presentaron menor deterioro estructural tras la congelación. La viabilidad de las levaduras disminuyó en todas las formulaciones. La calidad del producto final resultó menos afectada por el proceso de congelación y almacenamiento en las masas con mayor contenido de harina de fruto de algarrobo. Los panes dulces elaborados con masas congeladas y almacenadas hasta 12 semanas mantuvieron características similares a los obtenidos con masas frescas

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