Rheology of Potato flour Mixes and Wheat to Make Bread

  • Ely Fernando Sacón-Vera Carrera de agroindustrias, Escuela Superior Agropecuaria de Manabí Manuel Félix López, Campus Politécnico el Limón Manabí
  • Ingrid Ibeth Bernal-Bailón Carrera de agroindustrias, Escuela Superior Agropecuaria de Manabí Manuel Félix López, Campus Politécnico el Limón Manabí
  • Alex Alberto Dueñas-Rivadeneira IIUniversidad Técnica de Manabí, Facultad de Ciencias Zootécnicas
  • Gloria Annabell Cobeña-Ruíz Programa Yuca-camote de la Estación Experimental Portoviejo del INIAP
  • Nancy López-Bello Universidad Central Marta Abreu de las Villas
DOI: https://doi.org/10.1590/2224-6185.2016.3.11
Keywords: sweet potato, flours, bread, wheat, rheology.

Abstract

Evaluate the rheological properties of flour mixes Ipomoea batata and Triticum vulgare for the preparation of bread dough, was the goal of this research for it a completely randomized design, as treatments sweet potato flour was used varieties are used: Toquecita, Guayaco Purple, Purple Ecuador, Brazil and Ina Purple in a 30/70 ratio (sweet potato flour / wheat flour respectively). The rheological variables: water absorption, development time, weakening of the dough stability, water absorption index (C1), mixing rate (C2), gluten strength index (C3), gel viscosity (C4), resistance index amylase (C5) and starch retro gradation index (C6) were evaluated with Mixolab equipment. The results showed that the variety Purple Brazil showed better characteristics of flours recommended premixes for the baking process in response to these indices
Published
2016-07-15
How to Cite
Sacón-Vera, E., Bernal-Bailón, I., Dueñas-Rivadeneira, A., Cobeña-Ruíz, G., & López-Bello, N. (2016). Rheology of Potato flour Mixes and Wheat to Make Bread. Chemical Technology, 36(3), 457-467. https://doi.org/10.1590/2224-6185.2016.3.11
Issue
Vol 36 No 3 (2016)
Section
Artículos

This work is licensed under the Creative Commons Attribution-NonCommercial.