Abstract
Emulsifiers are used as anti-staling agents in bakery products, increased shelf life. The objective of this study was to evaluate the effects of two emulsifiers, diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and sodium stearoyl lactylate (SSL), on the rheological characteristics of the bunuelo dough and on the physical and chemical properties of the product stored at room temperature. DATEM and SSL were added in percentages of 0,5% and 1% base on the cheese of the formulation. The dough samples showed a significant effect on the rheological model constants of Peleg, k1 and k2, and lower values were obtained for the samples with emulsifier (DATEM or SSL) at 1%. The chemical and textural (puncture and hardness) properties of bunuelo were not influenced significantly by the emulsifiers. Cohesiveness and elasticity of the product decreased significantly as the concentration of SSL increased. Moisture content, water activity and puncture maximum force decreased during the storage time. On the other hand, the crumb hardness increased during the storage period.
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