Evaluación del efecto de la fermentación en las propiedades reológicas y panificables del almidón de maíz variedad INIAP 122

Abstract

This work evaluated the effect of fermentation on the rheological and bread-making properties of corn starch from the variety INIAP 122. Fermentation corn starch was obtained after an extraction process (ground: liquefied), natural fermentation for 6 days (bioreactor: plastic bag), and dried (50 to 65ºC). The fermentation process was characterized for the decrease of pH levels from 6,1 to 3,13 and in increase of the acidity from 0,19 to 0,72. With the application of a 2nfactorial design with a reliability level of 95%, it was possible to determine that the extraction method, the fermentation method and the drying temperatures, significantly influence the rheological and bread-making properties of fermented corn starch. As a result of the determination of the bread-making properties and the sensory analysis, the best treatments were: ground sample, fermented in a bioreactor and dried at 50ºC (MB50ºC), and the liquefied sample, fermented in a bioreactor and dried at 50ºC (LB50ºC), these fermentation conditions for the starch, helped obtain a high volume product of 61,2 cm3, texture 18,31N and pleasing sensorial attributes.