Elaboración de harina de cebada (Hordeum Vulgare L) para la utilización de poolish en pan común

Abstract

In this investigation the elaboration of barley flour (Hordeum Vulgare), for the use of poolish in common bread was proposed. This type of research is experimental, descriptive, where it was applied statistics with normality tests of Shapiro wilk, descriptive analysis and Chi2. The results obtained in the barley flour according to the INEN 0616 Standards are listed as follows. In the bromatological tests: Humidity 8.4; Protein 10.36; Ash 1,4; Fat 2.16; Zinc fortification substances 2,6; Copper 2.66; Phosphorus 3.09; Iron 25.68; and, in the microbiological analyses, it was determined that there is absence of molds, yeasts and Escherichia coli. A poolish was elaborated, with which a common bread was made with 3 different formulations being PC1 15%, PC2 25%, PC3 40% the percentages of poolish used. The sensory evaluation and the acceptability test were carried out, being the bread with PC2 25% of poolish with greater acceptability with 64% where it obtained results in the visual part "Miga" Flexible 44%, visual "Color" Cream 48%, olfactory "Aroma" Cereal 72%, tactile "Texture" Spongelessness 60%, gustative "Taste" Toasted 48%, and for its later analysis the Chi2 was used with degree of significance among the samples. According to the parameters of the INEN 95:1979 Standards, the results obtained in the bromatological examinations of the bread were, Humidity 38.84%, Protein 10.25%; Fat 3.43; fortification substances, Zinc 3mg., Copper 2,24mg., Phosphorus 2,4mg., Iron 22,10 mg. And in the microbiological analysis, it was obtained: in molds and yeast 16.66 and an absence of Escherichia coli. Therefore, it is possible the elaboration of barley flour with the organoleptic characteristics suitable for poolish in common bread.