Potencialidades del uso de crioprotectores en masa congelada sin gluten y horneado en microondas como tecnología emergente
DOI:
https://doi.org/10.33448/rsd-v10i6.15674Palabras clave:
Levadura; Cristales de hielo; Emulsificantes; Carbohidratos; Proteínas; Celíaco.Resumen
Los trastornos relacionados con la salud humana que involucran proteínas que forman la red del gluten están cada vez más presentes en la sociedad, lo que justifica la necesidad de ofrecer productos de panadería para este nicho de mercado. Este estudio tuvo como objetivo recopilar información importante sobre los desafíos que implica la producción tecnológica en el mercado de la panadería sin gluten. El enfoque abarca el desarrollo de una masa congelada sin gluten, el uso de crioprotectores para mantener la viabilidad celular durante la etapa de congelación-descongelación, la aplicación de emulsificantes para mejorar la calidad del pan y el proceso de horneado por un método no convencional utilizando microondas. La introducción de la masa congelada en el sector de la panadería sin gluten representa una herramienta interesante. Sin embargo, las formulaciones de estos panes requieren una mayor cantidad de agua en comparación con una formulación de pan tradicional (70 a 120 %), lo que hace que los procesos de congelación y descongelación sean extremadamente desafiantes, especialmente cuando se trata de la biopreservación de la viabilidad de las células de la levadura. La criopreservación con aplicación aislada y/o combinada de crioprotectores penetrantes (glicerol) y no penetrantes (sacarosa, fructooligosacáridos, trehalosa, proteínas e hidrocoloides) promueve cambios en la viscosidad del medio y es una excelente alternativa para el mantenimiento del microorganismo responsable del proceso de fermentación. La adecuada elección de crioprotectores, así como el control de los procesos de congelación, descongelación y horneado, son pasos importantes en la línea de producción, con el fin de garantizar productos con adecuadas características tecnológicas y sensoriales.
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