Estudio de las propiedades físico-químicas y reológicas de las mezclas de harina trigo/sorgo
Bibliographic record
Abstract
En el presente trabajo, se realizo un estudio para determinar el comportamiento fisico-quimico y reologico de las mezclas de harina de sorgo obtenidas a partir de la variedad cubana de sorgo blanco ISIAP-DORADO y de harina de trigo de panificacion, con el objetivo de conocer la potencialidad de la harina de sorgo como sustituto parcial de la harina de trigo en la fabricacion de productos horneados para el consumo huniano. Tanto para el estudio fisico-quimico, conio para el estudio reologico, las rnezclas de harina trigo/sorgo se realizaron en proporciones: 90/10, 80/20, y 70/30 respectivamente, a las cuales se aparejo para la comparacion, una muestra control de harina de triao al 100%. Para la caracterizacion fisico - quimica, fueron determinados por triplicado los indices de humedad, proteina, cenizas, y gluten humedo y seco. En el estudio reolooico, se determinaron las caracteristicas farinograficas y alveograficas, y se obtuvo el contenido amilasico mediante el Fallina Number a las inezclas y a la muestra control anterioririente mencionadas. Se encontro una disminucion gradual y progresiva de las caracteristicas fisico-quimicas en las mezclas realizadas, cuando se aumenta gradualiriente el porcentaje de incorporacion de la harina de sorgo por harina de trigo. Igualmente, se vio afectado de la rilisma forma el comportamiento reologico de las mezclas estudiadas si se le corripara con la muestra control. La adicion de harina de sorgo en mezcla con la harina de trigo no favorece a proporcionar una actividad (x-amilasica aconsejable para harinas de trigo que se desea sean utilizadas para la panificacion, cuando la actividad (x-ai-nilasica de la harina de trigo es deficiente. No obstante, se concluye que los carribios adversos que ocurren se hacen inas evidentes y proiluilciados, cuando el nivel de incorporacion de harina de sorgo sobrepasa el 10%, siendo este nivel de sustitucion adecuado para la posible sustitucion de harina de trigo por harina de sorgo y poder elaborar productos horneados sin afectaciones sensoriales y de calidad externa e interna en los mismos, pues los cambios fisicoquimicos y reologicos estudiados con este nivel de sustitucion no son tan significativos en comparacion con los obtenidos en harina de trigo control. * Instituto de Farmacia y Alimenlos. Universidad de la Habana. = This paper treats on the study developed to determine physical - chemical and reological behavior of wheat/sorghum flour mixes obtamed from Cuban sorghum white urain variety ( ISIAP-DORADO) and Canadian bread making wheat flour. The main objective of this study was to know the possibility of sorghum flour as a partial substitute of whcat flour in the elaboration of baked -oods for human consumption. For this study wheat/sorghum flours mixes were prepared in proportion of 90/10, 80/20 and 70130 respectively. Also, control samples were employed to conipare results. The physical-chemicals characteristie (moisture, protein, asli, dry and wet gluten) were determined by triplicates. In the reolo(Tical study, the alveographic, farinographic features and falling number contained in wheatsor,ahum flours mixes and control sample were determined. It was fomid that physical-chernical features of flours inixes for bread making decreased gradually and progressively when the level of sorghum flour percent was elevated in the flours inixes prepared. In the same way, reological behavior of wlieat-sorghuiii flours mixes were affected when it is compared with control sample farino-ram and alveogram. The addition of sortihum flour to the mixes prepared is not satisfactory in the balance of (x-amylase beliavior. This effect is more visible when the a-amylase content in wheat flour is poor. Althougli, it is concluded that when the level of the sorglum---i flour addition is not higher than 10% on the inixes, it is possible to use this kind of flour to prepare rnixes and replace wheat 1101.117 for bread makine, process.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.001 | 0.000 |
| Meta-epidemiology (narrow) | 0.001 | 0.001 |
| Meta-epidemiology (broad) | 0.001 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.001 | 0.000 |
| Scholarly communication | 0.001 | 0.000 |
| Open science | 0.001 | 0.000 |
| Research integrity | 0.000 | 0.001 |
| Insufficient payload (model declined to judge) | 0.001 | 0.001 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; both teacher heads agree on what is shown here.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".