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I JORNADA DE DIFUSIÓN DE INVESTIGACIÓN Y EXTENSIÓN EN INGENIERÍA QUÍMICA FCEFyN – UNC“Ideas y perspectivas para construir futuros distintos”5 de Mayo de 2010ADVANCES IN ISEKI_MUNDUS NETWORKPablo D. Ribotta 1 , Cristina L. Silva 21Tecnología de los Alimentos. FCEFyN, UNC-CONICET. Ce: pribotta@agro.unc.edu.ar2 Escola Superior de Biotecnologia-UCP, Portugal. Ce: clsilva@esb.ucp.ptPalabras clave: International network, food science and technology education,The first year of the thematic network ISEKI_Mundus (Integrating Safety and EnvironmentKnowledge In World Food Studies) was concluded on 30 th September 2008, and the secondstage recently approved from 1 st November 2009 till 30 September 2011. Currently, thisnetwork is coordinated by the ISEKI_Food 3 TN (with 96 partners, from 28 Europeancountries) and includes a total of 53 partners, from 30 different non-EU countries of the 5continents. The main objectives of the ISEKI_Mundus network are to foster theinternationalization and enhance the quality of the European higher education Food Studies,by extending the work undergoing through the Erasmus Thematic Network ISEKI_Food 3 toother countries, and developing new activities towards the promotion of good communicationand understanding between European countries and the rest of the world. More specificobjectives of the network are the development of a student platform for promoting internationalmobility in the field of higher education food studies; the creation of an international virtualcommunity of experts in food studies, the improvement of international quality assurancesystems in food studies; the international tuning of curricula in food studies, and thedevelopment of teaching materials in the field of food studies. The work of the thematicnetwork ISEKI_Mundus was organized into four horizontal activities and five working groups.The project coordinator was the coordinator of the ISEKI_Food TN, which directly coordinatedmost of the horizontal activities with the help of the Steering Committees of ISEKI_Mundusand ISEKI_Food projects. In order to monitor and evaluate the actions of the network external,internal and self evaluations were carried out. The main results obtained in this first year were:creation of a virtual working environment for the ISEKI_Mundus, development and setup of anonline Student Platform for promoting international mobility, organization of the conclusionConference (211 participants from 55 countries attended the Conference), development andsetup of an international Virtual Community of experts in food studies, collection andcomparison between different monitoring systems for university teaching in Europe and thirdcountries, agreement on a guide for quality assurance for accreditation of teaching in FoodStudies, preparation of an agreed document on Tuning world Food Studies, disseminationactivities of European tools, and development of teaching materials (collection of web sourcesof teaching materials in the field of Food Studies and preparation of books).Resumen presentado en el III Congreso Internacional de Ciencia y Tecnología de losAlimentos Córdoba 2009 (CICyTAC 2009). Córdoba, Argentina. Abril 2009.74
I JORNADA DE DIFUSIÓN DE INVESTIGACIÓN Y EXTENSIÓN EN INGENIERÍA QUÍMICA FCEFyN – UNC“Ideas y perspectivas para construir futuros distintos”5 de Mayo de 2010STUDY OF ENZYMES ADDITION ON WHEAT-SOY BREAD QUALITYPaola Roccia 1 , Pablo D. Ribotta 1,2 , Gabriela T. Pérez 1 , Alberto E. León 11Química Biológica, FCA-UNC-CONICET. Ce: proccia@agro.unc.edu.ar.2Tecnología de los Alimentos, FCEFyN-UNC-CONICET. Ce: pribotta@agro.unc.edu.arKeywords: soy flour, wheat flour, bread, enzymesThe use of soy flour to elaboration of wheat bread would serve to improve the nutritional valueand perceived health benefits of traditional pan bread. However, incorporation of high levels ofsoy protein depresses loaf volume, gives poor crumb characteristics and decreasesacceptability. The use of enzymes can be of great help in overcoming these problems. Theaim of this work was to study the addition effect of three enzymes, pentosanase (Pn), glucoseoxidase (Gox) and transglutaminase (Tg) in the characteristics of wheat-soy dough and in theimprove of bread quality. Commercial wheat flour and soy flour were provided by a localmilling company. The formulation utilized was wheat flour (85%), soy flour (15%), yeast (3%),NaCl (2.2%), water and enzymes (0.006% and 0.012% of Pn; 0.001% and 0.01% of Gox;0.05% and 0.3% of Tg). The ingredients were mixed and the bread dough was formed, rested,divided, hand-rounded, sheeted, fermented and baked. The specific bread volume and crustcolor of breads were measured. Texture profile analysis parameters were determined at 0, 1and 3 days of storage. The CO 2 retention capacity and extensibility measurements wereanalyzed; resistance to extension (Re), extensibility (E) and area under de curve (A) werecalculated. The Pn addition developed the greatest bread volume while the highest level of Tgdecreased it respect to the control (without enzyme). The texture parameters values showedan inverse relationship with bread volume, Pn addition decreased the crumb firmness duringall the days of storage improving significantly the crumb characteristics while Tg 0.3%increased the crumb firmness. Gox levels and the lowest level of Tg decreased the firmnesscrumb at the third days indicating that these levels of enzyme retard the crumb deterioration.Only the breads with Tg addition showed a lower intensity of crust color than the control, thismay due to the interactions produced by Tg to make a few amount of free sugar available forMaillard reactions. The CO 2 retention capacity of dough showed the same tendency that breadvolume for all levels of enzyme this resulted in a positive correlation, confirming that Pnimprove the bread making of wheat-soy breads and high levels of Tg to produce it detriment,while Gox did not change respect to the control. The enzymes incorporation in wheat-soydough affected the extensibility properties, Pn increased the E and decreased slightly the Re,this probably due to the action of Pn in the pentosans that produce the better water distributionin the gluten. Gox and the highest Tg levels incremented significantly the Re and decreasedthe E, these results may due to the effect of Gox and Tg in the S-S formation and/or AXcrosslinking.Resumen presentado en 13 th ICC Cereal and Bread Congress. Madrid 2008.75
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