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Rheology and texture of doughs: applications on wheat and corn
Reología y textura de masas: aplicaciones en trigo y maíz
DOI:
https://doi.org/10.15446/ing.investig.v25n1.14629Keywords:
dough, rheology, texture, wheat, corn (en)masa, trigo, maíz, reología, textura (es)
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A dough made of amylaceou materials shows a viscoelastic behavior, its macrostructural behavior depends on processing conditions, its constituents and the interaction among them. Studies on dough rheology and texture are useful and important for applications that include ingredient specifications, quality control, product design and adaptation of new processing technologies. This work is a review of rheological and textural principles, testing methods and characteristics of wheat and corn doughs.
La masa elaborada a partir de un material amiláceo presenta propiedades viscoelásticas. El comportamiento macroestructural de la masa depende de las condiciones de proceso durante su formación, sus constituyentes y la interacción que exista entre ellos. Los estudios sobre la reología y la textura de las masas definen la influencia de los diferentes componentes, permite el control de calidad del producto final y orienta el diseño y la adaptación de nuevas tecnologías de proceso. Esta revisión presenta algunos conceptos, métodos de medida y características reológicas y texturales aplicados al estudio de las masas elaboradas a partir de trigo y maíz, además se recopilan diferentes investigaciones sobre el tema.
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Copyright (c) 2005 Eduardo Rodríguez Sandoval, Alejandro Fernández Quintero, Alfredo Ayala Aponte
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