World Grain Latin America - October 2015 - 81

PERFIL TÉCNICO: LOS ARGENTINOS PREFIEREN EL PAN HORNEADO TRADICIONALMENTE

Alphamalt LP / Alphamalt EFX
Mega
3g
Prolongación de la frescura de la
miga
Alphamalt Fresh
95 12 g
En la práctica, las panaderías
cometen algunos errores típicos en la
producción de pan de miga que afectan,
principalmente, a la estructura de la
miga y la forma del pan. A continuación
se ofrece un resumen de los errores más
comunes y cómo evitarlos:
Problema: panes deformados, lados
huecos
Causas posibles: tipo de harina bajo
HQ JOXWHQ KDULQD ÀRMD IHUPHQWDFLyQ
excesiva
Solución:DMXVWDUHOWLHPSRGHPH]FOD
UHGXFLU HO WLHPSR GH IHUPHQWDFLyQ
aumentar la cantidad de ácido ascórbico
y de glucosa oxidasa (p. ej. ELCO P
 . R $OSKDPDOW *OR[\ DxDGLU

EMCEgluten Enhancer.
Problema: lados agrietados
Causa posible: tipo de harina muy
DOWRHQJOXWHQKDULQDGHIXHU]D
Solución: DxDGLU KHPLFHOXODVD
y/o L-cisteína (p. ej. Alphamalt H o
(0&(VRIW3RDXPHQWDUODFDQWLGDG
Problema: poros grandes, desiguales
Causa posible: procesamiento no
óptimo
Solución: aumentar el tiempo de
mezcla para mejorar las características
GHO SDQ $xDGLU HPXOVL¿FDQWHV 66/
PRQR \ GLJOLFpULGRV HQ]LPDV
KHPLFHOXODVDVOLSDVDVRKDULQDGHVRMD
FRQHQ]LPDVDFWLYDV6R\1RYR($6
Problema: rápido enranciamiento del
pan
Causas posibles: dosis inadecuadas o
LQFRUUHFWDVGHHPXOVL¿FDQWHV\HQ]LPDV
antirranciedad.
Solución: DxDGLU R DXPHQWDU OD
cantidad de estearoil-2-lactilato de

sodio / mono y diglicéridos destilados
de ácidos grasos consumibles / enzimas
con resistencia al calor moderada (p.
HM 0XOJDSULPH 66/ 0XOJDSULPH 
F, Alphamalt Fresh o Alphamalt EFX /
6);
Problema: bandeja no llena
Causas posibles:LPSXOVLyQLQVX¿FLHQWH
HQ HO KRUQR EDMD WROHUDQFLD D OD
fermentación
Solución: DxDGLU DOIDDPLODVD
(Alphamalt 9&R9&
JGHSHQGLHQGRGHO)DOOLQJ1XPEHU
$xDGLUpVWHUGLDFHWLOWDUWiULFRGHPRQR\
GLJOLFpULGRV'$7(0GHiFLGRVJUDVRV
FRQVXPLEOHV0XOJDSULPH
Si tiene alguna duda, le rogamos se ponga en
contacto con Martina Mollenhauer, gerente de
producto en Mühlenchemie, enviando un correo
electrónico a: mmollenhauer@muehlenchemie.de.
Deseamos oír de usted - envíe sus comentarios
y preguntas a worldgrain@sosland.com. Para
reimpresiones de artículos de WG,
envíe e-mail a reprints@sosland.com.

¢*UDQR"
El sistema más efectivo en costo y
ecológico para conservar granos

0RQLWRUHRGH*UDQR
'LVHxDGRSDUDFDGD&OLHQWH
(Barcelona, España)
(Barcelona, España)

7UL6WDWHV*UDLQ&RQGLWLRQLQJ,QF
"Almacenamiento de Grano Inigualable"
ZZZ76*&LQFFRP7VJF#76*&LQFFRP

Para más información, vea la página 82.

www.World-Grain.com / World Grain / Octubre 2015

Para más información, vea la página 82.

81

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World Grain Latin America - October 2015

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World Grain Latin America - October 2015 - 1
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World Grain Latin America - October 2015 - 5
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World Grain Latin America - October 2015 - 84
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