Incidencia del empacado al vacío sobre las características reologíacas del pan de agua producto autóctono

Abstract

The pan of water is an indigenous product of Pamplona (Norte de Santander) cooking is done handmade, used a stone or brick oven, which gives it a crispy crust with a rubber crumb characteristic of the product. Its daily production and sales are because life is too short 3 to 4 days. During this time aging occurs producing changes in the rheological properties as softening of the crust and crumb firmness, thereby losing their freshness. Therefore, the objective of this study was to evaluate the rheological characteristics of the water pan vacuum packed to help to prevent aging. To do this, samples of water bread bakery took longer tradition, assessing him initial rheological characteristics such as firmness and texture profile analysis (TPA) using a texture analyzer (Texture Analyser, TA.Plus). Subsequently 96 water samples were packed bread different void percentages 0%, 50%, 65%, 75% flexible film by using a co-extruded, using a vacuum packaging (Henkovac 1500). The breads packed in different% vacuum stored for 30 days under laboratory conditions (17.5 ± 2.0 ° C and 66% RH.) It was observed that different void ratio significantly influences the rheological properties of bread water except cohesiveness, which did not show this difference, during storage.