Uso de harina de haba en la elaboración de pan con alto contenido de nutrientes

Abstract

The objective of this research is the use of lima bean and wheat flour in different percentages for bread making and thus increases the amount of nutrients and benefits for potential consumers. From referential formula P01three treatments were created: P02 10 and 90%: P03 20 and 80%: P04 30 and 70% in the mixture of lima bean and wheat flour. The P03 treatment obtained the best physical-chemical values getting the compositional analysis: 34,00% moisture; 2,90% ash; 8,07% protein; 4,87% ether extract; 4,07% fiber; total solids 66,00%; 46,10% ENN; acidity 6,00. Microbiological Analysis 10 CFU / G. showed that the product meets whit the standard NTE INEN 95:1979 The P02 treatment obtained a score of 7 and moderate taste, whit the following organoleptic characteristics: taste and smell fresh, uniform color, smooth texture and porous and elastic crumb; verifying this way their properties through the standard NTE INEN 95: 1979 which are requirements for ordinary bread. Bread whit an addition of lima bean flour increases the amount of nutrients so it is recommended to continue whit its use in different gastronomic alternatives such as cakes and pastries.