Abstract

ALASINO, María C; OSELLA, Carlos A; DE LA TORRE, María A  and  SANCHEZ, Hugo D. Effect of Oxidants and Surfactants on bread quality made with Enzymatically inactivated Pea Flour (Pisum sativum). Inf. tecnol. [online]. 2011, vol.22, n.1, pp.41-50. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642011000100006.

The effect of oxidants and emulsifiers on the quality of bread made with the addition of inactivated pea flour was studied. Specific volume determination and sensory evaluation were carried out. Statistical tools were Analysis of Variance (ANOVA) and Duncan's Múltiple Range Test. The replacement of 10% of wheat flour by pea flour was selected as equilibrium between nutritional improvement and technological deterioration. Azodicarbonamide gave better results than those obtained with ascorbic acid. Sodium stearoyl lactylate had better technological performance compared to the diacetyitartaric monoglyceride. It is concluded that with 10% pea flour the chemical score increased by 22.4% in chemical score.

Keywords : pea flour; bread; oxidants; surfactants; crumb texture.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )