Bibliographic citations
Jiménez, J., Paredes, M. (2018). Utilización de la semilla de Theobroma bicolor macambo, en panificación y elaboración de panes con dos tipos de horneado [Tesis, Universidad Nacional de la Amazonía Peruana]. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/5667
Jiménez, J., Paredes, M. Utilización de la semilla de Theobroma bicolor macambo, en panificación y elaboración de panes con dos tipos de horneado [Tesis]. : Universidad Nacional de la Amazonía Peruana; 2018. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/5667
@misc{renati/283274,
title = "Utilización de la semilla de Theobroma bicolor macambo, en panificación y elaboración de panes con dos tipos de horneado",
author = "Paredes Manuyama, Marly Lisbet",
publisher = "Universidad Nacional de la Amazonía Peruana",
year = "2018"
}
This investigation was carried out in the installations of the pilot plant of preserves and the bakery, to obtain the mass of Theobroma bicolor, for which the physical characterization of the seed was carried out, followed by a flow: washing, weighing I, cut, weighing II peeled (seed), immersion handling solution, aired, grinding, mass as final product, weighing III. The process of this bread dough was followed by three established formulations: 5, 7.5 and 10% with respect to the weight of wheat flour, butter, improver, yeast, salt, white sugar and treated water. Formulation 1, being the one that obtained the highest score, (evaluation was done by 15 untrained panelists), being the bread flow: dosage of the inputs, shake / mixed I and II, refined, weighing, division, Molded, Standardized / aired, until this stage both processes are carried out simultaneously, from this stage forward, the flow is different for artisanal and electric baking. Obtained the breads, then the chemical, microbiological, sensorial, and statistical physical controls were carried out, not finding significant differences, in the comparisons between each formulation. The yield from raw material to obtaining mass was an average of 8.08%. Likewise, the control of critical points was made, both in obtaining mass and making bread, for which the indirect method was used.
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