Citas bibligráficas
Pino, J., (2011). Caracterización fisicoquímica de la harina de maíz criollo (Zea mays amylacea) y su aplicación en la elaboración de pan [Tesis, Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/2267
Pino, J., Caracterización fisicoquímica de la harina de maíz criollo (Zea mays amylacea) y su aplicación en la elaboración de pan [Tesis]. PE: Universidad Nacional de San Martín. Fondo Editorial; 2011. http://hdl.handle.net/11458/2267
@misc{renati/1058697,
title = "Caracterización fisicoquímica de la harina de maíz criollo (Zea mays amylacea) y su aplicación en la elaboración de pan",
author = "Pino Gutierrez, Jailer Javier",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2011"
}
With the purpose of diversifying the use of corn starch (zea mays amylacea) of appreciated consume in our Amazon Jungle, and considering its contribution of 80% in starch, it is proceeded to get flour to replace 10, 20 and 30% of wheat flour in making bread. The corn starch flour in characterized (Zea mays amylacea) for their physical and chemical properties such as bulk density of 0, 60 g/cm3, pH: 6.53, total acidity: 0.14% expressed as sulfuric acid, particle size: 97, 50%, passing through a sieve of 180 um and a quimical analysis: moisture: 11, 31, Fiber: 0.36, fat: 5.07, Ash: 1.25, protein: 10.00, Carbohydrates: 72, 01. Analysis of amylase: 13:7% considering slightly free of amylose. The behavior of the bread dough was studied at the replacement levels of 10, 20, 30%, finding the highest value of expansion to 30% (5.45 cm) and the lowest 10% (4.85 cm), only substitutions of 10 and 20% are within the established range and maintains the properties of mixing without significant alterations. Two stage were divided during the process: firs, to evaluate the functional and sensory properties in the substitution levels in the elaboration of soft corn bread which was statistically analyzed at 95% confidence and the Tukey test, significant statistical difference was found in the sample to 30% compared with the control sample, 10 and 20% of substitution in the functional properties of bulk density, coefficient of lift and water absorption. The Sensory analysis regarding taxation of flavor, color and smell, no statistical difference was significant at the 5% of probability for replacement levels, only with the general appearance attribute, the maximum substitution level of 20% in developing of bread was determined. The quality and acceptability of the bread with substitution level to 20% in elaboration soft corn bread is evaluated in the second stage. The physicochemical analysis show an enrichment of 1.31% protein by adding milk whey compared to soybean flour (0.66%) and the acceptability test, shows that 50% of the panelists rate the bread improved by the milk whey in scale I like much. With regard to microbiological analysis, the numbering of molds and yeasts are below the permissible bacteriological limits, these results demonstrate adequate hygienic conditions employed during the process.
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