Sustitución parcial de la harina de trigo (triticum spp) por la harina de banano (musa cavendish), y su influencia en las características reológicas de la masa (elasticidad y tenacidad) para la elaboración de pan común.
The objective of this research was the partial substitution of wheat flour (Triticum spp) with bananaflour (Musa cavendish) and its influence on the rheological properties of the dough (elasticity and toughness) for making bread, bananas are considered a promising crop with a wide variety of applica...
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| Формат: | bachelorThesis |
| Мова: | spa |
| Опубліковано: |
2015
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| Предмети: | |
| Онлайн доступ: | http://repositorio.utmachala.edu.ec/handle/48000/2870 |
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Додати тег | Резюме: | The objective of this research was the partial substitution of wheat flour (Triticum spp) with bananaflour (Musa cavendish) and its influence on the rheological properties of the dough (elasticity and toughness) for making bread, bananas are considered a promising crop with a wide variety of applications particularly in the food science. Taking into laccant that bananas do not represent a source of gluten, they can be consumed without problems, people who have the condition known as celiac disease or gluten intolerance(Troxler, 2012), |
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