Formulación de masa de pizza utilizando harina de trigo y chocho con productos autóctonos del cantón Colta. ESPOCH 2013

Abstract

The present research aims to formulate a pizza dough using wheat flour and chocho with native products coming from Colta canton. The study was descriptive in order to detail not only the stages of chocho flour obtention but also the processes to make the pizzas with toppinge made with native products coming from Colta canton. Experimental desing was used for the dough preparation study and three different formulations with a percentage variation of chocho flour instead of wheat flour in 10%, 20% and 30%. An acceptability test with hedonic scale of doughs and pizzas was carried out with 60 students of Gastronomy school. The final result was that the treatment with 20% chocho flour was accepted in 58,33% in the highest scale, the pizza percentages were 78,33% for Colteñita pizza and 55% for Columbeñita pizza- that is, the main research objetive is new for consumers promoting the consumption of new preparations with own products coming from our culture and country. It is recommended to use and promote the manual with gastronomic techniques to make different pizzas.