Utilización de cuatro niveles de zanahoria blanca y su efecto en la calidad del pan.

Abstract

This research was carried out at the Escuela Superior Politécnica de Chimborazo at the Faculty of Animal Sciences in which the partial replacement of white carrot flour with wheat flour was carried out with the following substitution levels (10%, 20%, 30%, 40%) for bread making, the size of the experimental unit used was 1 kg per treatment, for which a completely randomized DCA design with four repetitions was applied. In the farinography simulator it was shown highly significant differences, Water Absorption 62,58%, development Time 3 min, Stability 9,25 min and Weakening 0,22 Nm. In the Rheological Characterization there were no statistical differences in the development of the mass unlike the weakening of the 0,23Nm protein, 0,50Nm starch gelatinization, amylase activity 0,48Nm, the retrogradation of starch 0,70 Nm presented highly significant differences. Concluding with the Sensory Analysis, the product with greater acceptance corresponds to the replacement of 30% white carrot flour and 70% wheat flour. In the physical-chemical analysis protein values were obtained 10,03%, humidity 37,61 %, ashes 2,09%, for the microbiological analysis, the absence of mold and yeast was determined. The cost benefit of making bread was $1,30 American dollars. It is recommended to use white carrot flour in other types of products because of the great nutritional benefit that this presents by increasing the consumption of this tuber that is currently limited.