Crystallization and Plasticity of Industrial Margarine for Bakery
The margarine is a raw material used in the preparation of bread; a product consumed daily by around 13 million of people in Ecuador. Considering that the bread’s quality depends on margarine, and this characteristic is a consequence of the presence of ß’-crystals, which give the margarine an homoge...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2011 |
| País: | Ecuador |
| Institución: | Universidad Central del Ecuador |
| Repositorio: | Revista Química central |
| Idioma: | español |
| OAI Identifier: | oai:revistadigital.uce.edu.ec:article/569 |
| Acceso en línea: | https://revistadigital.uce.edu.ec/index.php/QUIMICA/article/view/569 |
| Access Level: | acceso abierto |
| Palabra clave: | Análisis de alimentos margarina aceite de palma aceite de soya Food analysis margarine palm oil soybean oil |
| Sumario: | The margarine is a raw material used in the preparation of bread; a product consumed daily by around 13 million of people in Ecuador. Considering that the bread’s quality depends on margarine, and this characteristic is a consequence of the presence of ß’-crystals, which give the margarine an homogeneous consistence, shine and color, we investigated the influence of the standard production parameters on the margarine’s characteristics. Flow, emulsion temperature, cooling temperature and crystallization speed were tested, and the structural differences were analyzed using Polarized Light Microscopy, rheological analysis, Differential Scanning Calorimetry (DSC) and sensorial evaluation. The optimal parameters found for the formation of ß’- crystals were: flow 1590 - 1690 kg/h, cooling temperature 14 – 16 °C and crystallization speed 220 - 240 rmp. The emulsion temperature was a parameter that no influenced the formation of crystals. |
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