Solubilidad de las proteínas del gluten en pan pre-horneado durante el almacenamiento en congelación
DOI:
https://doi.org/10.54167/tch.v19iEspecial.2030Palabras clave:
red de gluten, tiol libre, desnaturalización de las proteínas, congelación, pan pre-horneadoResumen
Este estudio investiga cómo la velocidad de congelación y el tiempo de pre-horneado afectan la solubilidad de las proteínas del gluten en el pan, con el objetivo de mejorar la producción de la industria de panificación. Las muestras de pan se pre-hornearon durante 3 y 6 min, se congelaron a velocidad lenta (0,15 °C/min) o rápida (1,45 °C/min) y se almacenaron a -20 °C durante 56 días. Cada 14 días, se analizaron las muestras para medir la solubilidad de las gluteninas de bajo y alto peso molecular (GLU-LMW y GLU-HMW), las gliadinas y el contenido de tioles libres. El análisis estadístico (ANOVA) reveló que el tiempo de pre-horneado, la velocidad de congelación y el tiempo de almacenamiento en congelación influyeron significativamente en el comportamiento de las proteínas (P < 0.01). La solubilidad del GLU-LMW disminuyó 71.2 % con el pre-horneado y el almacenamiento en congelación prolongados, mientras que los niveles de GLU-HMW aumentaron 1.5 % en las mismas condiciones, lo que indica agregación proteica. El contenido de tioles libres disminuyó con un pre-horneado más prolongado 14.5 % (0.35 mol SH/g proteína), pero se conservó mejor con una congelación rápida. En general, la congelación rápida demostró ser más eficaz para preservar las proteínas y la calidad del pan, lo que ofrece información valiosa para optimizar los procesos de producción industrial de pan congelado.
DOI: https://doi.org/10.54167/tch.v19iEspecial.2030
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