Evaluación del efecto de la sustitución de huevos por Mucilago de chía (Salvia hispánica) en la tecnología de pan de camote.

Abstract

To establish an adequate treatment of substitution to elaborate sweet potato bread, it was evaluated the influence of the substitution of eggs by mucilage chia seeds in different concentrations (20 and 40 percent mucilage chia each with 0, 20 , 40 and 60 percent eggs ) within 4 percent of the overall formulation of the bread. Viscoelastic tests were realized in the Mixolab to the mixing dough of wheat and sweet potato flours 0, 10, 15, 20, 25 percent of sweet potato and 100, 90, 85, 80, 75 percent of wheat flour respectively, where parameters evaluated were, absorption index, kneading, gluten+, viscosity, amylases and the retrogradation of starch for each, according to these parameters analyzed the substitution of flour to be performed to obtain a bread with the right features is up to 80 % wheat flour and 20 percent of sweet potato flour, if the percentage of substitution is exceeded the content of gluten and the amylase activity would be too low. The parameters evaluated to the final product were: hardness, hardness finished work , recoverable deformation , total work , chewiness , by a Brookfield texture analyzer for 4 days to each treatment and a sensory analysis. Parameters as hardness , toughness and work total work increased every day in each treatment, while recoverable deformation decreases, due to aging suffering bread by water loss. The treatment was 40 percent mucilage chia and 60 percent of eggs, by having more chia mucilage, and this is a hydrocolloid modifies the structure of amylose and amylopectin, retarding the velocity of aging of the bread. And to this treatment by sensory analysis was the most accepted.