Utilización de harina de maíz morado en la elaboración de pan con diferentes formulaciones, como un nuevo producto para la Panadería La Ambateñita. 2014

Abstract

The objective of this research was to use purple corn flour in making ordinary bread with different formulations as a new product for the bakery "Ambateñita", same that was developed in the experimental laboratory Bakery Gastronomy School of School of Public Health ESPOCH. For the preparation of bread and a microbiological study was conducted bromatológico flour purple corn flour to ensure that this is suitable for use in the bakery area and meets the necessary requirements, then the standard recipe is made with different percentages ( 15%, 25% and 45%) of purple maize and traditional production steps are followed: integration of liquid and solid ingredients, kneading the dough rest, division, rounding shaped grids fermentation , cooking and cooling, taking corresponding samples for implementation of test and sensory evaluation acceptability used to study group results in a high level and excellent organoleptic acceptability for the formulations of 15% and 25%. At the end of the investigation organoleptically acceptable bread was obtained and the characteristics requested by the INEN standard 95. To achieve the objective is recommended to work with quality ingredients, ensuring the safety of the finished product and keep doing this research in well Non-traditional products