Oliver Soto, María I.

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Efecto de los ingredientes y la fermentación en las galletas de soda bajas en grasa
(2017) Oliver Soto, María I.; Pérez Muñoz, Fernando; College of Agricultural Sciences; Plaza, María de L.; Huertas Miranda, Javier A.; Department of Food Science and Technology; Vega, José I.
Soda crackers are fermented breadmaking products characterized for being thin, with crunchy texture, low moisture content and alkaline pH. This work focused on evaluating the effect of lard addiction time (first or second fermentation stage), sponge fermentation time (5 to 16 h) and flour protein content (9.2 to 9.8 %) on the quality of low fat soda crackers; specifically, baked cracker moisture content and pH of the sponge, dough and baked cracker. Results demonstrated that adding lard during the first fermentation stage eased mixing, improve handling and yielded crackers with greater moisture content. It was confirmed that increasing sponge fermentation time reduces sponge pH. Also, reduces pH and affects the color of the baked cracker. In relation to the protein content, a direct relation was found with pH and moisture of the baked cracker. In spite of these significant effects, a sensory panel with 35 panelists did not find difference between crackers with 10 h of sponge fermentation and lard addition during the first fermentation stage against crackers made from sponges with 5 h of fermentation and lard addition on the second stage.