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RESUMEN

Se revisaron los principales cambios fisicoquímicas que ocur- ren en la masa congelada y que afectan la calidad del pan. El pan elaborado de masa congelada generalmente tiene menor calidad que el de masa no congelada o fresca, ya que la masa se debilita y se obtiene un menor volumen. La calidad de los productos de masa congelada es afectada por factores tales como la formulación de la masa, el tiempo de almacenamiento, y las condiciones de congelación y descongelación. Además, cuando el sistema de la masa se modifica en su formulación, mediante la adición de crioprotectores, de fibras y eliminación del gluten, la masa se torna completamente diferente. Es im- portante estudiar los mecanismos por los que la masa pierde su calidad y cómo evaluarlos, con la finalidad de entender los cambios y así poder evitarlos o modificarlos para obtener un producto de la mejor calidad.

PALABRAS CLAVE / Fermentación / Masa Congelada / Panificación / Reologia /

Recibido: 27/03/2012. Modificado: 17/05/2013. Aceptado: 22/05/2013.

PHYSICOCHEMICAL CHANGES IN FROZEN DOUGH AND THE EFFECT ON BREAD QUALITY: A REVIEW

Maria Irene Silvas García, Benjamín Ramírez Wong, Patricia Isabel Torres Chávez, Elizabeth Carvajal Millan, Luis Arturo Bello-Pérez and Jesús Manuel Barrón Hoyos

SUMMARY

Main physicochemical changes that occur in frozen dough af- fecting the bread quality are reviewed. Generally, bread made from frozen dough has a lower quality than that made of non- frozen or fresh dough, since dough is weakened and a smaller volume is obtained. The quality of products made of frozen dough is affected by factors such as dough formulation, storage time, and freezing and thawing process conditions. These factors induce physicochemical changes in the dough, which reduce the production of gas, damage gluten proteins, alter the visco-elas- ticity and decrease bread quality. Furthermore, when the dough system is modified in formulation by adding crioprotectants such as fiber and by removal of gluten, the dough becomes completely different. It is important to study the mechanisms by which the dough loses its quality, and how to evaluate them, in order to understand the changes and be able to modify them so as to ob- tain a product of the highest quality.

MUDANÇAS FISICO QUIMICAS EM MASSA CONGELADA ? SEU EFEITO NA QUALIDADE DO...

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