Elaboración de un bizcochuelo genovés con sustitución total de harina de trigo (Triticum aestivum L.) por harina de haba (Vicia Faba L.) modificando porcentajes de materia prima

Abstract

The purpose of this research work was to produce a Genoese sponge cake with wheat flour replacement (Triticum aestivum l.) by broad bean flour (Vicia faba l.). The practice was developed in the laboratories of the School of Gastronomy of the ESPOCH, for which two preparations of sponge cake were used, one recipe of origin that is to say with wheat flour and another with broad bean flour. This preparation consists only of three ingredients such as: flour (wheat or broad bean), egg and sugar, its process begins with a creaming of eggs and sugar, then the sifted flour is added and mixed in an enveloping form and finally baked. Bromatological analyzes were developed for the two types of sponge cake, as this way the nutritional content of each can be determined, the values obtained from each sample were compared and determined that the Genoese bean sponge cake sample from contains a higher percentage of nutrients compared to Genoese sponge cake. The results of the microbiological analyzes are within the established parameters of the INEN 2085 standard. To determine the acceptability between the two types of sponge cake, an acceptability test is conducted for teachers and students of the Gastronomy School, whose gave greater acceptability to the Genoese bean sponge cake and the gastronomic proposal for three preparations as a child: tiramisu, gypsy arm, three milk cake. The use of broad bean flour is intended to enhance the gastronomic world, especially the pastry area, contributing to the farmers' trade and improving the country's economy.