BAKING

Author: BÁRCENAS POZOS MARIA EUGENIA.
Year: 2004.
University: POLITÉCNICA DE VALENCIA [www.upv.es].
Place of defense: ESCUELA TÉCNICA SUPERIOR DE INGENIEROS AGRÓNOMOS.
Place of preparation: DEPARTAMENTO DE TECNOLOGÍA DE ALIMENTOS.

Summary: The partially cooked frozen bread is a product of convenience, whose market has grown dramatically in recent years. This growth has been motivated because the product meets the needs of consumers and reduces current economic losses caused by the aging of bread. However, the technology of partially cooked frozen bread has evolved empirically, extrapolating processes and formulations used in the manufacture of conventional bread. A better understanding of the characteristics and behavior of the partially baked bread, it would be very helpful to optimize the manufacturing process and the preservation of this bread, as well as improving the quality of the final product. This research has focused on analyzing the behavior of partially baked bread during storage in freezing, and to determine the quality and stability of bread from pan partially cooked frozen. Simultaneously, it has been studied as a method of cooling conservation partially baked bread, as well as the effect of additives and processing aids panarios on Aging finished baking bread. The freezing and storage freeze affected the quality and accelerated aging of bread from pan partially cooked, and microstructure studies suggested that the phenomena that occur during these processes damage the structure of the crumbs. However, the interveners panarios (alfa-amilasa), additives (hidroxipropilmetilcelulosa -HPMC. AND k-carragenato), and ingredients (mass mother) studied, reduced the demotion of amylopectin. Adding HPCM offset, in a remarkable way, the damage caused by freezing, allowing bread to obtain better quality and longer service life. Also, the bread from pan partially cooked refrigerated had better quality and aged more slowly than from partially cooked frozen bread. Furthermore, the addition of HPMC rise to a better quality of this product. These results suggest the existence of possible interactions between HPMC and the components of the bread. The HPMC proved to be an additive can improve significantly, the quality of bread from pan partially cooked stored at low temperatures.

Author: MEDINA VARGAS OSCAR JULIO.
Year: 2004.
University: POLITÉCNICA DE VALENCIA [www.upv.es].
Place of defense: ESCUELA TÉCNICA SUPERIOR DE INGENIEROS AGRÓNOMOS.
Place of preparation: DEPARTAMENTO DE TECNOLOGÍA DE ALIMENTOS.

Summary: The progress of genetic and agronomic crop of wheat and better knowledge of gluten and their role in the process of baking, attract increasing attention that seeks to improve the quality of flour bakers. The use of adjuvants and additives, remains on alert to food authorities and interesting challenges not only to improve the baking industry, but to correct any problems that arise from various aspects and modifying the quality of gluten and would . The objective of this thesis is the etudio effect of the implementation of various tratamietnos enzyme on the protein fraction and the microstructure of mass panarias. They apply various treatments transglutaminase enzymes, glucosaoxidasa and tirosinasa and explores the masses, and the gluten protein fractions using various microscopic techniques, such as electron microscopy (SEM) of Barrio, quantify protein fractions of the masses panarias obtained through the technique of Kjeldahl nitrogen and used técnidca of the Gel Electrophoresis of Poliacrilamida with SDS (SDS-PAGE) to complement the study of chemical protein fractions. The results show that the enzymes studied changed differently from the soluble fraction (albumin and globulins) and gluten (gliadinas and gluteninas), and therefore have varying effects on the masses panarias. It is necessary to optimize the dose of transglutaminase (TG) and glucosaoxidasa (GOX) are added to a meal, to get masses with propiedasdes rheological of Tenacity (P) and Extensibility (L) balanced. The addition of increasing doses of TG or GOX increase Py diminish L. The addition of increasing doses of TG reduces the solubility of albumins and gluten which would indicate an effect polimerizante dela enzyme on these proteins. The addition of ascorbic acid appears to cushion the effects observed chemical and microstructural to add SG to the masses. The albumins the soluble fraction of flour are the most sensitive to the action of the GOX, but enzymatic activity also affects the fraction of gluten and especially the gluteninas. The addition of low dose tirosinasa generate an optimal structure of the mass, gluten and the gluteninas.

Author: BOLLAÍN PASTOR CLARA.
Year: 2005.
University: VALENCIA [www.uv.es].
Place of defense: INST.AGROQUÍMICA (ALIMENTOS).
Place of preparation: INSTTITUTO AGROQUÍMICA Y TECNOLOGÍA DE LOS ALIMENTOS.

Author: BONET MARÍN ARTURO.
Year: 2005.
University: VALENCIA [www.uv.es].
Place of defense: BIBLIOTECA DE CIENCIAS (CAMPUS DE BURJASOT).
Place of preparation: INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS (IATA-CSIC).

Summary: The overall objective of this dissertation is to develop various alternatives enzyme protein to strengthen the network of grain. In particular objectives were defined: (1) Generation of interleavings intra-and intercatenarios directed, using transglutaminase (TG) and glucose oxidase (GO), which will strengthen the network protein; (2) Improving the quality of the wheat infested insect heterópteros by generating links Crusaders; (3) To deepen the analysis of the three-dimensional structure of the network of gluten; (4) Promote the creation of new cross-links between protein fractions by the addition of other protein sources other than the cereal. The results obtained in this study indicated that: a) The proteases insects heterópteros hydrolyzed mainly the skeleton of glutenin subunits of high molecular weight (HMW-GS), as well as bridges intercatenarios between HMW-GS and glutenin subunits of low molecular weight (LMW-GS). Breaking the skeleton HMW-GS produces a structural organization with a high thermal stability. Breaking the links between HMW-GS and LMW-GS produces a smaller protein structure with low thermal stability. B) The protein through polymerization reactions catalyzed by intersecting TG produces a lowering of hydrolysis. The structure and properties of wheat gluten damaged can be restored by the addition of TG, being its effect stable over time. C) The addition of GO to the mass of wheat produces the formation of high molecular weight polymers. The HMW-GS proved fraction gluteninas more susceptible to oxidation and the formation of disulfide bridges not. Elevated concentrations of GO produce an excessive strengthening of the network of gluten. D) The addition of GO to wheat flour damaged originates from the formation of high molecular weight aggregates with thermal stability similar to the proteins of wheat gluten healthy. Dose appropriate GO could be a feasible alternative to the use of chemical oxidants to overcome the deteriorating effect of infestation by insects heterópteros. E) The use of different protein sources (soybean flour, egg albumin, gelatin, yeast beer protein enriched flour and lupine) in the manufacture of the masses of wheat allows changing the functionality of the masses. A further modification of the same can be achieved through the formation of covalent bonds, catalysed by TG between homologous or heterologous proteins.

Author: CABALLERO CALVO PEDRO ANTONIO.
Year: 2006.
University: VALLADOLID [www.uva.es].
Place of defense: E.T.S.INGENIERÍAS AGRARIAS.
Place of preparation: ESCUELA TÉCNICA SUPERIOR DE INGENIERÍAS AGRARIAS DE PALENCIA.

Summary: THE QUALITY OF TRIGOS AND ITS HARINAS IS ESTRECHAMENTE LINKED WITH THE QUANTITY AND QUALITY OF PROTEINS. THE MEJORANTES CHEMICALS HAVE BEEN USED DURING DÉCADAS IN PROCESSES PANIFICACIÓN, AS A FORM OF EXISTING CORRECT THE SHORTCOMINGS IN THE INDIVIDUAL GAMES OF WHEAT AND CHARACTERISTICS OF ADJUSTING TO THE NEEDS OF THE PROCESSES PANIFICACIÓN. TREATMENT ENZIMÁTICO CONSTITUTES A PROCEDURE FOR GENERATING INTERESANTE STRUCTURAL CHANGES IN THE COMPONENTS OF THE MASSES AND CONSEQUENTLY, TO IMPROVE THE FUNCTIONAL PROPERTIES OF HARINAS. THE PURPOSE OF THIS WORK WAS THE DEVELOPMENT OF VARIOUS ALTERNATIVES ENZIMÁTICAS TO ENHANCE NETWORK OF GRAIN PROTEICA, TAKING AS MODEL THE INTERACTION BETWEEN GLIADINAS And GLUTENINAS OF WHEAT. THE ADDITION OF TRANSGLUTAMINASA (TG) SUPUSO AN IMPROVEMENT OF THE FITNESS PANADERA DELAS HARINAS WHEAT, ESPECIALLY WHEN EMPLEARON HARINAS DÉBILES, WITH A NETWORK PROTEICA INSUFFICIENT. ALSO, THE USE OF GLUCOSE OXIDASA (GO) IN THE PROCESS OF PANIFICACIÓN REPERCUTIÓ POSITIVAMENTE ON PROPERTIES FUNCINALES THE MASSES AND THE QUALITY OF THE PRODUCT. IN BOTH CASES, THE STRENGTHS OF ENZIMA SE ERIGIÓ AS AN ESSENTIAL FACTOR TO ACHIEVE THE OPTIMIZATION OF TREATMENTS ENZIMÁTICOS TO GO AND TG. THE TRANSGLUTAMINASA SE MOSTRÓ CAPAZ OF CONTROLLING THE EFFECT HIDROLÍTICO OF PROTEASAS PRESENT IN THE FLOUR FRAMED FROM TRIGOS ATACADOS BY GARRAPATILLO. FOR THAT WAS MORE ACCURATE ADICIONAR A HIGH CONCENTRATION OF THIS ENZIMA THAT USUALLY THAT ARE EMPLEA TO IMPROVE THE QUALITIES OF THE FLOUR FRAMED FROM TRIGOS HEALTHY. GLUCOSE OXIDASA ALSO NEUTRALIZÓ THE HARMFUL EFFECT OF INSECTS HETERÓPTEROS ON PROPERTIES REOLÓGICAS THE MASSES. HOWEVER, THE QUALITY OF PAN ISSUED WITH FLOUR "DAÑADA" JUST RESULTÓ AMENDED AFTER THE TREATMENT. IN AN ATTEMPT OF TECHNOLOGY MAKING THE QUALITIES OF THE HARINAS, TG AND THE COMBINATION OF CERTAIN ENZYMES CAPACES OF DEGRADAR THE FRACCIONES POLISACÁRICA Or PROTEICA THE MASSES, SE REVELÓ COM AN ALTERNATIVE FOR INTEREST IN PROCESSES PANIFICACIÓN. THE INCLUSION PROTEASE Or XILANASA IN THE MASSES ADITIVADAS WITH TG, EQUILIBRÓ BEHAVIOR REOLÓGICO THE MASSES, MEJORÓ ATTRIBUTES OF QUALITY OF PAN AND PREVINO THE HARDENING OF PREMATURE MIGA.

Author: PALACIOS MARRADES MARÍA CONSUELO.
Year: 2006.
University: POLITÉCNICA DE VALENCIA [www.upv.es].
Place of defense: Universidad Politécnica de Valencia.
Place of preparation: Universidad Politécnica de Valencia.

Summary: The phytic acid (or myo-inositol hexafosfato, InsP6) is the primary form of storage phosphor in the seeds of various grains and legumes, remaining in this manner in products derived from whole grains. It is considered an antinutriente for its ability to reduce the bioavailability of amino acids and minerals, especially divalent, due to its high negative charge and its effect chelator. The fitasas are a particular subgroup of phosphatases that catalyze the defosforilación sequential InsP6 toward InsPs lesser degree of phosphorylation and myo-inositol. These enzymes play an important role in nutrition fruits of their ability to reduce the properties antinutritivas of InsP6 along the process of preparing the food and possibly during the gastrointestinal transit. During the fermentation panaria, InsP6 is hydrolyzed by the fitasa endogenous cereals via penta-, tetra-, tri-, di-, mono-inositol phosphate (InsP5, InsP4, InsP3, InsP2 and InsP1, respectively) to arrive at myo-inositol and phosphate. However, the bread remain residual levels of InsP6 and its salts can reduce the bioavailability of cations. For its part, the products generated from InsP6 (InsP1-3 and myo-inositol) have less or no ability chelator and have, on the other hand, potentially beneficial effects in regulating many cellular functions. The present study evaluated the activity fitasa of lactic acid bacteria with different backgrounds and gender (Lactobacillus and Bifidobacterium) selected those that showed higher activity. These strains were applied to processes bakery observed, in some cases, the bread obtained resembled the usually consumed and showed a reduction in the final concentration of InsP6. This involves the introduction of a nutritional advantage in the final product resulting from the reduction in this antinutriente and thus increasing the bioavailability of minerals and possibly other nutrients.