Elaboración de galletas a partir de trigo (Triticum spp) complementadas con amaranto (Amaranthus Hypochondriacus) y soya (Glycine max) utilizando tres concentraciones y dos tipos de leudantes (Levadura y royal)
It has long grain consumption constituted one of the most important staple foods at breakfast each family. Amaranth grain is not well known that along with wheat and soybean provides excellent properties for improving their nutritional food, those are ideal to combat anemia and malnutrition because...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2013
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| Accés en línia: | http://repositorio.utc.edu.ec/handle/27000/2654 |
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Afegir etiqueta | Sumari: | It has long grain consumption constituted one of the most important staple foods at breakfast each family. Amaranth grain is not well known that along with wheat and soybean provides excellent properties for improving their nutritional food, those are ideal to combat anemia and malnutrition because it is a food rich in iron, protein, minerals remain the basis of food. Obtaining flour was performed in the plant Huambaló artisan through the dehydration process. In preparing cookies used commodities like wheat, amaranth and soybean using six different treatments: t1 mixture 50%, 25%, 25%, with yeast; t2 mixture 50%, 25%, 25%, with royal; t3 mixture 50%, 10%, 40%, with yeast; t4 mixture 50%, 10%, 40%, with royal; t5 mixture 50%, 40%, 10%, with yeast; t6 mixture 50%, 40%, 10%, with royal…. |
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