Elaboración de productos de panificación utilizando harina de arroz (Oryza Sativa), Riobamba 2015

Abstract

The present investigation poses to make bakery products using rice flour instead of wheat flour. Several recipes with three repetitions using different percentages respectively were made, in which they were enriched with wheat flour complying with the Ecuador´s technical standards (NTE) 0095 in relation to crumb, crust, odor and taste. This investigation aims to make a high quality product with excellent, finished and experimented presentation. The bromatological analysis was done to make bread based on NTE INEN 0095, which are requirements for ordinary bread. The protein, fat, humidity, ash total sugar and fiber are necessary to determine whether the bread can or cannot be eaten by humans. Having met the requirements, the product acceptance test was applied to know its acceptance level using a sensorial analysis and evaluating its organoleptic characteristics. The chocolate bread (PACH)-002 recipe was the most accepted, the sweet bread had 80%, and the oregano bread (PADO)-006 recipe for salt had 46.67% since its characteristics are similar to ordinary bread. It is concluded that this bakery products meet all the quality standards for human consumption.