INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
TECNOLOGIA DE PRODUCTOS DE GRANOS Y TUBERCULOS
PROCESOS PARA PRODUCTOS DE GRANOS Y TUBERCULOS
PROYECTO: PROCESO TECNOLOGICO DEL PANETON TENIENDO EN CUENTA EL VALOR AGREGADO DEL OLLUCO. O LLUCO.
ING. MORALES DEL AGUILA, PERCY PERCY INTEGRANTE
HUAYANAY CARRASCO, LUIS MIGUEL
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INSTITUTO DE EDUCACIÓN SUPERIOR TECNOLÓGICO PÚBLICO APARICIO POMARES “
”
CARRERA PROFESIONAL INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
1. INTRODUCCION GENERAL DEL PROYECTO El instituto tecnológico Aparicio pomares cuenta con la carrera de industrias alimentarias, de tal manera a través de los módulos técnicos profesionales se cuenta con el modulo te tecnología de productos a base de granos y tubérculos de tal manera que es provechoso para la formación de sus alumnos. El presente proyecto fue planteado con la idea de mejorar técnicas y métodos tecnológicos en el campo de la panificación. Teniendo en cuenta que la panificación es considerada como una ciencia y un arte. Este proyecto se enfoca principalmente en que sus participantes tengan una base teórica científica de manera que a través de ello se demuestre en la práctica. El proyecto denominado “PROCESO TECNOLOGICO DEL PANETON TENIENDO EN CUENTA EL VALOR AGREGADO DEL OLLU CO” enmarca en este informe el proceso de elaboración de este tipo de producto en el área de panificación. Dentro de ello también cave resaltar la importancia del manejo y control del proceso teniendo en cuenta procedimientos, metodologías, técnicas que faciliten el proceso tecnológico del producto tomando en cuenta las unidades didácticas que están vinculadas con el módulo profesional. Dentro de ello podemos enmarcar al control de calidad, manejo de maquinarias y equipos, la aplicación de la seguridad e higiene, la planificación y finalmente la innovación tecnológica. El contenido del presente informe del proyecto contempla una base teórica que sustentara el proyecto de forma que las bibliografías consultadas son verdaderas y ciertos. La etapa procedimental del informe enmarca a los procedimientos y estudios realizados en las fechas establecidas según decisiones de sus responsables. También cave destacar los resultados obtenidos de dichos estudios como son el análisis sensorial del producto, análisis de laboratorio (determinación de humedad). Y sus posteriores discusiones con autores relacionados al tema forman parte del d el presente informe.
Por lo tanto el presente informe da a conocer el trabajo realizado durante un tiempo establecido de manera que se detallan las actividades realizadas y concluidas de forma satisfactoria en cada una de las etapas del presente informe.
LOS RESPONSABLES DEL PROYECTO HPTP - 2012
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INSTITUTO DE EDUCACIÓN SUPERIOR TECNOLÓGICO PÚBLICO APARICIO POMARES “
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CARRERA PROFESIONAL INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
2. OBJETIVOS 2.1. GENERAL Realizar el proceso tecnológico de elaboración del panetón teniendo en cuenta los parámetros de esta manera también lograr definir la formulación mas exacta, para finalmente determinar el Panetón de olluco mas puntual para el publico consumidor. 2.2. ESPECIFICOS Realizar los determinados análisis que requiere el producto. Determinar los parámetros óptimos y necesarios en el proceso del panetón. Determinar el costo de producción y precio de venta
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INSTITUTO DE EDUCACIÓN SUPERIOR TECNOLÓGICO PÚBLICO APARICIO POMARES “
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CARRERA PROFESIONAL INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
3. BASE TEORICA 3.1. LA PANIFICACION Es un proceso continuo en el cual se realizan varias operaciones de manera encadenada, atendiendo un orden hasta obtener un producto altamente digerible denominado PAN. Durante el proceso de panificación se convierten un grupo de ingredientes correctamente balanceado, presentado en una fórmula con las cantidades que indique el peso, generalmente en gramos, y sus equivalentes en porcentajes. Los elementos utilizados en panificación son: la materia prima, procesos tecnológicos y maquinarias. (María Celis Lira, panadería, 2005)
3.1.1. Ingredientes utilizados en la panificación Los ingredientes utilizados en panificación para la elaboración de los distintos productos, se clasifican de acuerdo a su importancia y función. A) De acuerdo a su importancia se clasifican en: Básicos: harina, agua, levadura y sal. Enriquecedores: leche, huevos, grasa. Mejoradores: malta, alimento mineral. B) De acuerdo a su función se clasifican en. Extructurantes: harina, azúcar, huevos. Suavizantes: agua, grasa, azúcar. Leudantes: levadura, polvo de hornear, soda, huevos y otros. Estabilizadores: agar-agar, gelatina, tragacanto. Colorantes: azúcar, leche, huevos, colores artificiales. Aromatizantes: vainilla, sabores artificiales, cacao, chocolate, canela. Emulsificantes: manteca emulsificante. Preservadores: sal, vinagre, propionatos. (María Celis Lira, panadería, 2005) 3.1.2. Funciones de los ingredientes de la panificación A) Harina de trigo Es el producto fino y molido que resulta de la moltura comercial del trigo. Contiene aproximadamente 70% de almidón, no menos de 1% de nitrógeno, no más de 1% de cenizas, no más de 5% de fibras y no más de 15% de humedad. De acuerdo a su calidad la harina de trigo se divide en harina de primera, de segunda y enteras. De acuerdo a su contenido proteico las harinas se dividen en: extrafuertes, fuertes (de primera) y suaves (de segunda). (María Celis Lira, panadería, 2005) La harina fuerte blanca Para casi todas las formas de elaboración de pan, el mejor tipo de harina a usar es el procedente de trigo con un contenido alto en proteínas. Este tipo de harina se describe a menudo
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INSTITUTO DE EDUCACIÓN SUPERIOR TECNOLÓGICO PÚBLICO APARICIO POMARES “
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CARRERA PROFESIONAL INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
burbujas de dióxido de carbono que desprende la levadura. (Aída Ludeña Sánchez, Panadería guía del estudiante, 2011) El gluten Es una materia tenaz, gomosa y elástica, originada por la mezcla de las proteínas presentes en la harina, con el agua. Representa la armazón que sostiene el pan y retiene toda la gasificación que se forma en la fermentación de la masa. Es importante la cantidad y calidad del gluten para obtener un pan liviano, esponjoso y de mejor calidad. (Aída Ludeña Sánchez, Panadería guía del estudiante, 2011) B) La levadura Es una planta microscópica unicelular que pertenece a la familia de los hongos. Existen muchas especies de levaduras, pero la más conocida y la que se utiliza en panificación es la sacharomice cerevisea cerevisea (sacaromice cerevise). La levadura difiere de las plantas comunes en que no posee clorofila (sustancia que le da la coloración verde a las plantas) ni necesita de la luz solar para sintetizar sus alimentos. La levadura obtiene las sustancias alimenticias a partir de la oxidación o fermentación de compuestos tales como los azúcares. La sal, junto con la levadura, la harina y el agua forman el grupo de ingredientes fundamentales para la elaboración del pan. (María Celis Lira, panadería, 2005) Las células de la levadura, que se encuentran como una masa, son resultantes de un cultivo y como tal son organismos vivos en estado de latencia. Cuando estos microorganismos se encuentran en condiciones de humedad adecuada actúan sobre los azúcares presentes en la harina. Función Provoca la generación y el mantenimiento de la producción de gas en el proceso de panificación. Permite el acondicionamiento de la masa. Mejora la calidad nutricional del producto terminado y activa la masa posibilitando un mejor manejo. Proporciona sabor y aroma al pan posibilitando mejor volumen y rendimiento. Facilita el rebanado, cortado del pan. (Aída Ludeña Sánchez, Panadería guía del estudiante, 2011)
Clasificación Son dos las levaduras más utilizadas: Levadura fresca. Es una masa de color amarillo grisáceo de olor agradable, maleable. Levadura seca activa. Es una masa de levadura que por procesos de deshidratación ha perdido totalmente su
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INSTITUTO DE EDUCACIÓN SUPERIOR TECNOLÓGICO PÚBLICO APARICIO POMARES “
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CARRERA PROFESIONAL INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
someterse a temperaturas mayores a 40° C. (Aída Ludeña Sánchez, Panadería guía del estudiante, 2011)
C) La sal Es un compuesto muy conocido. Técnicamente se le llama cloruro de sodio y en su estado puro está formado por un átomo de sodio y un átomo de cloro. La fuente principal de la sal son los mares y minas subterráneas que han quedado bajo las capas de la tierra debido a la existencia y evaporación de mares prehistóricos. La sal que se utiliza en panificación debe tener las siguientes características. Sus partículas deben ser blancas y completamente solubles en el agua. La solución en el agua debe ser cristalina. Su sabor debe ser agradable y no amargo. Su pureza debe ser de 99,5%. (María Celis Lira, panadería, 2005)
Fuente: Aída Ludeña Ludeña Sánchez, Sánchez, Panadería Panadería guía del estudiante, estudiante, 2011 2011
D) El azúcar También conocida como Sacarosa. Se denomina azúcar a aquella sustancia extraída de la savia de la caña de azúcar, jugo de la remolacha azucarera o de otros vegetales sacarinos. Durante mucho tiempo se conocía el azúcar en estado de jarabe pero fueron los árabes los que inventaron el arte de cristalizarlo. Los azúcares tienen como funciones ser el alimento de la levadura. Mejorar el color del pan, otorgar poder higroscópico y/o retención de humedad. (Aída Ludeña Sánchez, Panadería guía del estudiante, 2011) E) Materias grasas La materia grasa es el ingrediente enriquecedor más importante de la masa, pues lubrica, suaviza y hace más apetitoso el producto. Las materias grasas pueden ser elaboradas a partir de aceites hidrogenados animales o vegetales, o a partir de grasas animales como manteca de cerdo o grasa de vacuno. Todas las materias grasas y aceites comestibles se deterioran con el tiempo. El panificador debe estar seguro de usar primero las más antiguas. Las materias grasas deben almacenarse a una temperatura de 21ºC, a fin de que tengan una buena consistencia cuando se use.
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INSTITUTO DE EDUCACIÓN SUPERIOR TECNOLÓGICO PÚBLICO APARICIO POMARES “
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CARRERA PROFESIONAL INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
ventilado y libre de olores fuertes. (Aída Ludeña Sánchez, Panadería guía del estudiante, 2011) F) Agua La cantidad de agua en las masas esta en relación a la capacidad de absorción y retención de las harinas. Disuelve todos los ingredientes sólidos y facilita la incorporación. Posibilita el acondicionamiento y la formación del gluten. Regula y controla la temperatura de la masa y los tiempos de fermentación. Es la responsable de la humedad y del volumen del pan. (Aída Ludeña Sánchez, Panadería guía del estudiante, 2011) Otras funcion f unciones es
Fuente: Elizabeth Elizabeth
Hernández Hernández Alarcón, Alarcón, tecnolog tecnología ía de cereales cereales y oleaginosas-2005 oleaginosas-2005
G) Mejoradores de masa Son productos químicos o biológicos que tienen por finalidad corregir algunas posibles fallas de las masas en el proceso, mejorando las características panaderas de la harina. Disminuir el tiempo de elaboración del pan. Reforzar el gluten. Mejorar la retención del gas, dando mayor volumen a la masa. Estandarizar la calidad del pan. Dar suavidad a la miga. Aumentar la vida del pan. Es importante conocer que aunque en el Perú no existen prohibiciones en el uso de mejoradores, es importante mencionar que en otros países como Francia, por ejemplo, aquellos mejoradores químicos oxidantes (bromato de potasio, per sulfato de amonio) están prohibidos.
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INSTITUTO DE EDUCACIÓN SUPERIOR TECNOLÓGICO PÚBLICO APARICIO POMARES “
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CARRERA PROFESIONAL INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
Agentes emulsificantes.- acondicionan la masa, mejorando su capacidad de retención del gas y el ablandamiento de la miga del pan. (Ej. Ácido Diacetil Tartárico, Esteariol). Agentes enzimáticos.- la emzima más ampliamente usada es la amilasa. Su principal función es degradar los almidones para que sean fuentes de alimento de la levadura, prolongando así la producción de bióxido de carbono (gas) el cual queda retenido en la masa consiguiendo un mejor volumen. (Aída Ludeña Sánchez, Panadería guía del estudiante, 2011)
3.2. MÉTODOS DE PANIFICACIÓN Son aquellos que requieren de de un periodo de varias horas para la fermentación de la masa y así obtener un adecuado desarrollo de la masa. 3.2.1. Método francés La masa se obtiene amasando todos los ingredientes básicos: harina, agua, sal y levadura, aquí no se añade ni masa madre ni mejorantes. Se deja reposar la masa hasta que esté acondicionada, es decir, posea el «tacto», «cuerpo» y «nervio» aconsejados por la experiencia del panadero. A continuación se procede a su enformado y cocción. Es el método por excelencia para la elaboración de pan francés, pero es Escasamente empleado en España. (C. Vallejo Díez, Manual practico de panadería - 1990) 3.2.2. Método directo Es el método más utilizado en panaderías a pequeña escala. El proceso consiste en mezclar en una sola etapa todos los componentes en el amasado, luego la masa se deja en reposo para que fermente. (Elizabeth (Elizabeth Hernández Alarcón, tecnología de cereales y oleaginosas-2005) La masa se obtiene con la mezcla de todos los ingredientes básicos (harina, agua, sal y levadura), a los que se añaden mejorantes químicos autorizados, que actúan como agentes maduradores de la masa. La masa resultante queda lista para su enformado. Si se utilizan harinas de poca fuerza, habrá que dar un reposo de 5-10 minutos antes de proceder al enformado. Este es el método es de más fácil aplicación, es el más rentable económicamente, y además no perjudica la calidad del producto final. (C. Vallejo Díez, Manual practico de panadería - 1990)
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INSTITUTO DE EDUCACIÓN SUPERIOR TECNOLÓGICO PÚBLICO APARICIO POMARES “
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CARRERA PROFESIONAL INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
debidamente fermentada, se la amasa junto con el resto de los ingredientes hasta obtener la masa final. Una variante del método esponja es el poolish, que es una masa base líquida que se prepara con una pequeña proporción de agua, harina y levadura. La proporción de levadura puede variar atendiendo a la aceleración de la fermentación que se le quiera dar y a la fuerza de las harinas empleadas. Una vez que el poolish está a punto,cuando empieza a disminuir de volumen, se incorporan los demás ingredientes básicos (harina, agua, sal y levadura) en el amasado. Antes de proceder a su enformado se deberá dejar la masa en reposo durante un determinado tiempo de 10 a 20 minutos. Estos métodos se emplean, principalmente, para la elaboración de pan francés y pan de molde. (C. Vallejo Díez, Manual practico de panadería - 1990) Esponja y masa. Consta de dos pasos; el primero es la formación de la esponja, para lo cual se mezclan una parte de la harina y del agua con la cantidad total de levadura y se dejan fermentar durante 4 a 6 h. El segundo paso consiste en la formación de la masa, para lo cual la esponja se mezcla con el resto de la harina y los demás ingredientes: sal, edulcorantes, manteca vegetal, conservadores, etc, hasta lograr el desarrollo apropiado del gluten. La esponja generalmente contiene del 50 al 74 % de la harina y toda la levadura. El procedimiento de fermentación se realiza a temperaturas relativamente bajas y es más lento: de 22 a 25°C durante 13 horas, tiempo en el cual alcanza su volumen final. (Lizbeth Montiel, Manual de prácticas de procesos alimentarios – universidad Simón Bolívar) El método esponja tiene dos pasos a realizar. En el primero de ellos se mezclan algunos ingredientes y se les permite una fermentación normalmente larga de 2 horas a 6 horas. En esta etapa se suelen mezclar harina, agua y levadura quedando una masa muy blanda y a veces pegajosa. La segunda fase es incorporar la esponja a los ingredientes que faltan, someterlos a una segunda mezcla donde la fermentación es relativamente corta. Este método tiene origen en Polonia al que se debe su nombre. Este sistema solo es aplicable a procesos o panes que admitan una división fácil. Si es volumétrica la diferencia de peso entre las piezas es muy grande de las primeras piezas a las ultimas, ya que la masa mantine una gasificación constante desde el comienzo del pooliash.
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INSTITUTO DE EDUCACIÓN SUPERIOR TECNOLÓGICO PÚBLICO APARICIO POMARES “
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CARRERA PROFESIONAL INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
blanda pero con una consistencia firme ya que expandirá a un mayor volumen y producirá un desarrollo de gluten superior. Manteniendo una regla aplicable que es obtener una esponja blanda y firme con masas flojas al finalizar todo el amasado. Su tiempo de fermentación antes citado es de 2 a 6 horas, tendiendo a ser mayor cuanto mas ingredientes existan como grasas o maltas. (Jesús Calaveras, Nuevo tratado de panificación y bollería, 2004) Es un método ampliamente utilizado en la panificación mundial, que genera panes de calidad. Consiste en la preparación de un prefermento prefermento que se incorpora como un ingrediente en un segundo proceso de amasado. El método esponjado mantiene los 12 pasos del método directo y adiciona dos fases previas adicionales: el amasado del prefermento y la fermentación de este. El producto se inicia el día anterior, por lo cual requiere de mayor planificación porque hay que incluir el prefermento dentro del programa de producción, La masa es más tolerante a los cambios durante el proceso de elaboración, en el cual es muy importante tener control de la temperatura del prefermento, para evitar la generación de ácidos acéticos en cantidades indeseables.
3.2.4. Método mixto Este método es una combinación de directo y esponja. Primero entonces se mezclan todos los ingredientes, dejando fermentarla masa durante varias horas, pasando luego a la amasadora, luego se somete la masa a otro reposo para obtener la fermentación final y así continuar con el corte. (Elizabeth ( Elizabeth Hernández Alarcón, tecnología de cereales y oleaginosas-2005) La masa se obtiene mezclando en la amasadora los ingredientes básicos (harina, agua, sal y levadura), a los que se añade masa fermentada o masa madre que procede generalmente de un proceso de amasado anterior. La denominación de mixto se debe a que se emplean conjuntamente levadura y masa madre como agentes maduradores y fermentativos de la masa panaria. Este sistema fue muy utilizado anteriormente en España. Posteriormente cayó en desuso. Hoy día, está siendo recuperado por la moderna panadería española debido a que con él, se reduce ostensiblemente el empleo de la levadura biológica.
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INSTITUTO DE EDUCACIÓN SUPERIOR TECNOLÓGICO PÚBLICO APARICIO POMARES “
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CARRERA PROFESIONAL INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
3.3. EL PANETON O PANETTONE Cuando se refiere a panificación de larga duración se habla de los tipos de panes en que su tiempo de vida no es la misma del pan común, es decir, se refiere a los panes especiales a los que por la acción de los coadyuvantes tecnológicos y aditivos su tiempo de vida útil sobrepasa los 3 días. Entre los panes de larga duración que han sido modificado la receta común del pan, se encuentra el Pan de Pascua, Panetón o Panettone, este tipo de masa masa como se menciona anteriormente se le ha añadido otro tipo de ingredientes como lo son el azúcar, huevos, frutas cristalizadas, frutos secos y en algunas ocasiones hasta chispas de chocolate. Ingredientes que permiten de algún modo bajar la Actividad de agua (Aw), y con el uso de un buen aditivo permitir emulsificar la masa y alargar el tiempo de vida. Todo esto con la finalidad finalidad de impedir la retrogradación del almidón tempranamente.
Fuente: Nes Nestlé tlé Perú, Perú, 2010.
3.3.1. CARACTERÍSTICAS CARACTERÍSTICAS FÍSICAS Y SENSORIALES A TENER EN CUENTA
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vacios y realmente como un pan de buena calidad debe situarse en su punto medio. Aunque sí existen por ejemplo algunos otros aspectos, como cuando el pan entra en el horno con un volumen exagerado la corteza es más blanca, por el contrario si el volumen es menor, el colorido de la corteza es más acentuado. También el contenido en azúcares se ve modificado si el pan entra al horno con mucho volumen, tiene menos azúcares que si por el contrario está menos fermentado. Se puede decir entonces que el pan menos fermentado se reviene más que otro con mayor volumen de fermentación. Color El color de la corteza se desarrolla durante la etapa de la cocción del pan y está asociado a las reacciones de Maillard y de caramelización, que producen compuestos que afectan al color y al “flavor” (aroma) del pan. Mientras que el color de la miga es un blanco crema o ligeramente amarillo, que en parte está relacionado a la oxidación de los pigmentos carotenoides durante el amasado. Elasticidad y aptitudes de amasado La intensidad (velocidad de la amasadora) y la duración del amasado, son dos factores muy importantes en la determinación del color de la miga. Cuanto más trabajo se da a la masa, mayor oxigenación se producirá en la masa, y mayor degradación de los pigmentos de la harina, blanqueándose las migas resultantes, y con una pérdida notable de aroma y sabor. Textura Dentro de las características más notables de un Panetón además de la suavidad se encuentra la sedosidad del mismo, sin embargo
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3.4. EL OLLUCO El olluco o (Ullucus tuberosus) posee altos contenidos de almidón, azúcares, proteínas y vitamina C; sin embargo, la variación del contenido de sus componentes es muy grande dependiendo de la variedad y la zona de cultivo. Es un alimento considerado dietético, debido a que su bajo contenido de calorías evita el sobrepeso. (peruecologico.com.pe) En 100 gramos de materia seca de OLLUCO encontramos: ELEMENTO CANTIDAD > Calorías 364 a 381 cal > Proteínas 10 a 16 g > Carbohidratos Carbohidratos 72 a 75 g > Fibra 4a6g > Ceniza 3a5g > Grasa 0.6 a 1.4 g > Vitamina C 23 g Fuente: peruecologico.com.pe
En los Andes se producen nueve especies de tubérculos y raíces (Hermann y Heller, 1997), incluyendo al ulluco, todas ellas tienen un potencial para el desarrollo de la agricultura y la agroindustria y para mejorar el nivel nutricional de la población. Algunos de estos productos son altamente perecibles debido a su elevado contenido de agua, 80-90 % como es el caso del ulluco (León, 1964; Cortez, 1987). Su alta perecibilidad es causante de las pérdidas del producto durante la época de cosecha, en la cual se acumulan excedentes de producción. Actualmente el ulluco prácticamente no se procesa. Los tubérculos de ulluco tienen una cáscara tan delgada que no necesita ser pelado para su consumo. La pulpa usualmente de color amarillo, tiene una textura suave y sedosa con un sabor agradable. La industrialización del ulluco podría garantizar una mejor conservación y un
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INSTITUTO DE EDUCACIÓN SUPERIOR TECNOLÓGICO PÚBLICO APARICIO POMARES “
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En 100 gramos de materia seca de Olluco sin cáscara encontramos: Energía Agua Proteína Grasa Total Carbohidratos Totales Carbohidratos disponibles
Kcal. g g g g g
62 83,7 1,1 0,1 14,3 14,3
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INSTITUTO DE EDUCACIÓN SUPERIOR TECNOLÓGICO PÚBLICO APARICIO POMARES “
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Algunas variedades contienen cantidades elevadas de mucílago que no agrada a los consumidores y requieren, para eliminarlo, un hervor previo a la preparación. (Arbizu y Tapia, 1992). Este alto contenido de mucílago sería un factor negativo para incrementar la demanda de ulluco así como para su agro-industrialización (Arbizu y Hermann, 1993). En Bolivia se ha desarrollado un proceso para obtener harina de ulluco a partir de hojuelas secas. Las operaciones de este proceso son: selección, lavado, cortado en hojuelas de 2 mm de espesor, escaldado a 90 °C por tres minutos, secado en un secador de bandeja, primero a 38 °C por cinco horas y luego a 68 °C por una hora y media; molienda y envasado. Esta harina se usa en panadería y pastelería ya que es factible sustituir la harina de trigo en estos productos, hasta en 10 %. En Perú se han hecho estudios de deshidratación y se ha obtenido una crema envasada de ulluco. El proceso de obtención de la crema es el siguiente: los tubérculos son seleccionados y lavados y luego escaldados a una temperatura de 95 °C por tres y medio minutos para luego enfriarlos en agua fría. Después los tubérculos son triturados hasta obtener la consistencia de crema. La crema es luego colocada en envases de hojalata que son sellados al vacío. El tratamiento térmico se hace en una autoclave a 121 °C durante 90 minutos (Salas, 1998).
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3.5. PUNTO DE VISTA BIOQUÍMICO DEL PROCESO DE PANIFICACIÓN 3.5.1. EL PROCESO DE AMASAD AMASADO O Durante la mezcla de los productos, el agua moja las partículas de almidón y de gluten, las moléculas de gluten se asocian en fibras y aprisionan el almidón en sus "mallas". Es preciso que la harina contenga al menos un 8% de gluten seco para poder envolver en la masa todos los gránulos de almidón. La segunda etapa del amasado sirve para airear la masa y estirar el gluten a fin de suavizarlo (flexibilizarlo), las burbujas de aire se localizan sobre todo en la materia grasa de la harina y de algunos de los ingredientes de los mejoradores). El aire constituye entre un 12 a un 20% del volumen de la masa. (María Celis Celis Lira, panadería, 2005) El amasado consiste en la distribución uniforme de los componentes y la formación y desarrollo del gluten, experimenta un desarrollamiento de las moléculas y su unión por enlaces cruzados, para formar una basta red de proteínas que en total se llaman gluten. Tiene como finalidad formar una masa elástica, consistente y homogénea. Las cadenas de la proteína se mantienen unidas entre si para varios tipos de enlaces: como enlaces – S-S al romperse estos enlaces permiten que las moléculas se desarrollen y se puedan unir en varias posiciones uniendo entre si moléculas separadas de proteínas lo que contribuye una parte importante del amasado. Durante el amasado las gluteninas y las gliadinas, se desnaturalizan y establecen – S – S, S, entre los grupos de cisteinas, en varias posiciones de partes separadas de la proteína.
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INSTITUTO DE EDUCACIÓN SUPERIOR TECNOLÓGICO PÚBLICO APARICIO POMARES “
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CARRERA PROFESIONAL INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
gluten, haciéndolo como hemos dicho menos extensibles, es por eso que es necesario por una parte, que ese efecto no se produzca prematuramente (en el proceso de formado, para evitar en lo posible el contraído de las piezas), pero si que es necesario que se produzca durante la fermentación del producto, por eso se aumenta la temperatura de fermentación en la cámara, y el producto adquiere en su interior una temperatura de 28 a 30 ºC aprox. Y eso se hace así para activar el proceso fermentativo y para conseguir de esta manera una cantidad adecuada de ácido (acidez) lo cual nos dará un volumen fiable y un aroma adecuado. (María Celis Lira, panadería, 2005) La fermentación se produce espontáneamente, se activa por medio de la levadura Saccharomyces cerevisiae. Las diastasas de la harina por acción de la levadura se transforman el almidón en dextrina y luego en maltasa. Se presentan otros tipos de fermentaciones como la acética, láctica y butírica que le proporcionan sabor y aroma al pan. El gas al dilatarse por la acción del calor produce los llamados ojos del pan, la coagulación del gluten y la hinchazón del almidón La fermentación comprende las operaciones posteriores al amasado, hasta el momento en que el pan ingresa al horno. Es por eso que se ha divido en
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CARRERA PROFESIONAL INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
de los azúcares libres de la harina). El buen desarrollo de la masa es debido a una correcta oxigenación de la misma para permitir el desarrollo de todos sus microorganismos que necesitan el oxígeno para su crecimiento (las levaduras son facultativas, es decir, pueden crecer tanto en presencia de oxígeno como sin él. Cuando está presente el oxígeno se produce la llamada respiración aerobia, donde el oxígeno y los enzimas oxidan la glucosa desprendiendo gran cantidad de energía). Una segunda etapa en la fermentación se da con la actuación sobre el almidón de las enzimas diastásicas (alfa-amilasa, beta-amilasa, glucosidasa y amiloglucosidasa). En muchos casos la actividad de estos enzimas comienza muy pronto, pero su etapa degradativa es larga. Gracias a estos enzimas, los microorganismos pueden asimilar el almidón o dextrinas. De esta manera se origina la producción de dióxido de carbono, pero paralelamente a esta producción se desarrollan otras actividades como la formación de las vías fermentativas. La temperatura tiene una importancia vital al igual que el pH. Un estado equilibrado está en: pH de 5,2-5,8 (para pH comprendidos entre 4 y 6 la
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La curva producción de dióxido de carbono La retención de CO2 (producida en la fermentación alcohólica) por el gluten, provoca un aumento de volumen de la masa. La medida de la producción de CO2 durante la fase fermentativa se realiza con el objetivo de medir la aptitud fermentativa de las masas para la panificación. Esta aptitud se determina mediante aparatos que miden:
La cantidad total de CO2 desprendido en función del tiempo. Las curvas de desprendimiento son acumulativas. Medida de la velocidad de producción de CO2 que permite calcular, por integración, la cantidad total de CO2 desprendido y la cantidad de gas retenido en la masa, lo que permite juzgar el grado de permeabilidad de aquélla
El CO2 producido se disuelve primero en el agua libre de la masa. Cuando ésta se satura, se acumula en forma gaseosa para ejercer una presión interna sobre la red impermeable del gluten, elástica y extensible, permitiendo a la masa fermentada mantener la estructura externa. Hay 3 fases en el levantamiento de la masa:
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Agentes de la fermentación A diferencia de la amilolisis y la proteolisis, procesos enzimáticos ya descritos por nosotros, la fermentación es catalizada por enzimas que no forman parte de la harina de trigo, sino que han de ser aportados por agentes exteriores tales como las levaduras. Estas son microorganismos unicelulares ampliamente utilizados en diversas fermentaciones industriales. Existen numerosas especies de estos microorganismos, pudiendo encontrarse levaduras salvajes en el aire, en el suelo, en la superficie de distintos frutos, etc. En las variadas aplicaciones se utilizan levaduras especialmente seleccionadas. En panadería se utiliza principalmente la levadura de destilería, que es de la especie saccharomyces cerevisiae, aunque en tiempos se utilizó la destinada a cervecería, de menor poder fermentativo. En la actualidad se seleccionan razas de levadura especialmente adaptadas a la fermentación de los azúcares originales de la harina y de aquellos otros liberados como resultado de lo que en términos generales llamamos acción diastásica. En el curso de la fermentación, la levadura transforma ciertos azúcares en
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ácido láctico y las acéticas transforman en ácido acético el alcohol producido por la levadura. El ácido láctico es un ácido relativamente fuerte y se produce en cantidades apreciables, por lo que su efecto inmediato al pasar a la fase líquida de la masa es aumentar la acidez de ésta. El ácido acético, al ser más débil, tiene un efecto considerablemente menor sobre aquélla. El nitrógeno soluble que la levadura incorpora a su metabolismo le suele ser suministrado en forma de sales amónicas de ácido fuerte (sulfato y cloruro). La asimilación del amonio por la levadura deja en libertad los ácidos que, por ser fuertes, afectan grandemente al pH, aun cuando se encuentren en pequeñas proporciones. Como resultado de todas estas reacciones, cuyos productos finales son ácidos de distinta clase y fuerza, se produce una disminución del pH, de 6 unidades a 5 unidades, que repercute en las propiedades de hidratación del gluten, en la velocidad de las reacciones enzimáticas, y, en general, sobre todos los procesos que tienen lugar en el seno de la masa. (Francisco García, papel de la fermentación en la fabricación de pan).
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CARRERA PROFESIONAL INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
4. REQUERIMIENTO DE MATERIALES Y EQUIPOS 4.1. MATERIALES Pirotines de capacidad de medio kilo. Clásicos para este tipo de productos, deberán ser de material no contamínate que no dañe la inocuidad del producto. Por lo general son elaborados de un tipo de papel adecuado para este tipo de producto, también son elaborados para diferentes presentaciones y modelos que están al agrado de los consumidores.
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5. METODOLOGIA DE PROCESOS De acuerdo con la presente etapa del informe se muestra la sistemática que pudo realizar el equipo responsable específicamente en el proceso de elaboración del producto, visto ante ello se ejecuto cinco pruebas experimentales en las cuales se menciona el procedimiento del proceso, diagrama de flujo, parámetros tecnológicos, formulaciones y una breve explicación del resultado del proceso. 5.1. PROCEDIMIENTO PROCEDIMIENTO DE ELABORACIÓN
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vio conveniente trabajar con menos cantidad ya que dicho proceso es objeto de estudio. Luego de ello el equipo responsable toma una decisión de trabajar dicho proceso con un kilo de harina. (La formulación se encuentra en la etapa FORMULACIONES, 5.3.1.)
e) Mezclado de ingredientes (I etapa) Luego de dosificar los ingredientes según formulación, se comienza con el proceso de elaboración partiendo desde la elaboración de la esponja. En este caso de a cuerdo con los ingredientes pesados se comienza el trabajo en la mezcladora, de a cuerdo con el orden de los
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sustituyendo parcialmente a la harina de trigo en la segunda etapa del proceso.
5.1.2. ESTUDIO N°2 “PANETON DE OLLUCO AL 25%” El segundo ensayo realizado fue en función al 25% de olluco. Para ello se tuvo que trabajar con con puré de olluco, de esta manera a través de ello sustituiremos a la harina de trigo un 25%. En este caso para tener en cuenta este ensayo se realizo a partir de la sustitución de la harina de trigo en la esponja. De a cuerdo con la etapa se describe a continuación el proceso realizado.
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incorporación del puré de olluco en este primer mezclado se realiza junto a la harin harinaa de trigo y demás ingre ingrediente dientess estipulado estipuladoss en la formulación. f) Fermentación Dentro de la etapa de fermentación se realizo en un área cerrado, de esta manera se efectuó la fermentación en una hora y 30 minutos.de esta manera la esponja dobla su volumen inicial. g) Mezclado (II etapa) Luego de obtenido satisfactoriamente la esponja se realiza la segunda etapa del proceso, en este caso se mesclan los huevos y azúcar, luego se
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5.1.3. ESTUDIO N°3 “PANETON DE OLLUCO AL 20 %”
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f) Fermentación
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5.1.4. ESTUDIO N°4 “PANETON DE OLLUCO AL 10 %”
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f) Fermentación
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CARRERA PROFESIONAL INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
5.1.5. ESTUDIO N°5 “PANETÓN MODIFICACIÓN ESTUDIO N°
DE
OLLUCO
AL
8.58%
-
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INSTITUTO DE EDUCACIÓN SUPERIOR TECNOLÓGICO PÚBLICO APARICIO POMARES “
”
CARRERA PROFESIONAL INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
QUINTO ENSAYO
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INSTITUTO DE EDUCACIÓN SUPERIOR TECNOLÓGICO PÚBLICO APARICIO POMARES “
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CARRERA PROFESIONAL INDUSTRIAS ALIMENTARIAS – V SEMESTRE - 2012
10. BIBLIOGRAFIA CONSULTADA 10.1. HERNANDEZ Alarcón Elizabeth, tecnología de cereales y oleaginosas, Díez, manual practico practico de panadería, 1990. 1990. 10.2. C. Vallejo Díez, 10.3. MARÍA Celis lira, panadería, 2005. 10.4. LIZBETH montiel, manual de practicas de procesos alimentarios II (tecnologia de ceraales y oleaginosas), 2008. 10.5. JESUS Calaveras, Nuevo tratado de la panificación, 2004. 10.6. Pablo Daniel Ribota, Alternativas tecnológicas para la elaboración y la conservación de productos panificados, 2009 10.7. Cesar Lema costas, Biologia de la panificación, 2005 10.8. Jose velazques, panadería y pastelería, 2011