Harina de arroz Oryza sativa, quínoa Chenopodium quinoa y avena Avena sativa como alternativa para sustitución de la harina de trigo Triticum en la elaboración de galletas dulces.

This bibliographic review details rice flour Oryza sativa, quinoa Chenopodium quinoa and oats Avena sativa as an alternative to replace wheat flour Triticum in the preparation of sweet cookies. The objectives set were to identify the physicochemical, nutritional and organoleptic properties of quinoa and oat rice flour and to detail the cost benefits of incorporating these substitute flours in the food industry. The conclusions determined that the physicochemical properties of rice flour are: moisture content 8.44 ± 3.44%, proteins 9.72 ± 2.23%, ash 0.65 ± 0.55%, fiber 1.58 ± 1.77%, fat 1.66 ± 0.69%, pH 6.41 ± 0.29, and acidity 0.02 ± 0.01%. In the production of cookies, recipes are used with substitutions of wheat flour for rice flour from 15% to 60%. It is recommended to use between 25 and 30% rice flour to achieve a bread with good volume and soft texture; High-quality oat flours can vary in protein, fat, fiber, and other components. The organoleptic properties of oat flour are its sensory characteristics. Oat flours have a mild and slightly sweet flavor with a pleasant and distinctive aroma. The texture of oatmeal varies by grinding and coarse particles. The physical-chemical characteristics of quinoa flour are due to the fact that they have an excellent source of complete proteins. Nutritional quality may vary depending on its protein content. Lipids can influence the durability of the product. The lipid composition influences the durability of the product. Carbohydrates are a source of energy and affect your cooking and texture

• Egile nagusia: Tamayo Rendón, Ericka Andrea (author)
• Formatua: bachelorThesis
• Argitaratua: 2024
• Gaiak: Harina; Cereales; Galletas; Gluten
• Sarrera elektronikoa: http://dspace.utb.edu.ec/handle/49000/16311