Mejoramiento de la estructura de panes enrollados del Ecuador por ultracongelado

Abstract

This article proposes improving the structure of traditional Ecuadorian rolled bread by applying the ultrafreezing technique as a technological alternative to optimize the preservation and quality of laminated doughs. The objective is to establish a procedure that allows maintaining characteristics of structure, volume, texture, aroma, and flavor, favoring early production and subsequent baking. Dough preparation was carried out by controlling ingredient weight and using a yeast resistant to low temperatures and water at 3 °C. Kneading did not exceed 6 minutes at 50 to 80 RPM, using a 50-pound, 1200 W mixer. Commercial flour available in Ecuador was used, with a protein content of 12% to 14%, suitable for laminated doughs. The final dough temperature was kept below 10 °C, reaching approximately 70% gluten development. Subsequently, the dough was laminated using a quick or Scottish fold and subjected to single and double turns to achieve a uniform structure. The shaping and manual cutting of the rolled bread was done in the open air, followed by flash freezing at approximately −40 °C for 30 minutes. The products were packed, labeled, and stored.