Caracterizacion de la harina de arroz (Oryza sativa) para su utilizacion en la industria de la panificación.

Abstract

The objective of this research work was to characterize rice flour (Oryza Sativa) for its use in the baking industry. The search of bibliographic information was carried out in reliable information sites such as Google Scholar, Thesis Repositories of Ecuadorian Universities, Dialnet and Science Direct. Theses, scientific articles and books published in English and Spanish between the years 2010 - 2021 were selected. The results obtained indicated that the average values of the physical-chemical properties of rice flour were 8.44% representing moisture, 9.72% protein, 0.65% ash, 1.66% fat, 1.58% fiber, 6.41% pH, 0.02% acidity. Regarding the organoleptic characteristics of the rice flour, they indicated that the color is white with fine texture. The technological properties INIAP 14 and F50 varieties presented higher IAA index, therefore they are favorable for making dough for bakery products. The formulations presented by authors showed that the best percentage of substitution were 25 % - 30 %. In the analysis of the chemical properties of bread, the average values were 10.28 % protein, 26.79 % humidity, 54.06 % carbohydrates, 4.49 % fats, 2.30 % fiber. The average results of the physical properties of the bread were 3.19 ml/g specified volume and 1.85 N hardness. It is concluded that the use of rice flour affected positively the physicochemical properties of the bread, becoming a nutritious and beneficial product for the health of children and adults. Therefore, it is recommended to promote the use of rice flour in the bakery industry with the inclusion of substitution percentages that have shown acceptability as research has shown.