Remplazo de la Harina de Trigo por Harina de Arroz en la Pastelería y Repostería Clásica 2012

Abstract

The objective of this investigation was a replacement to flour of wheat by the rice flour in the pastry and the classic cake shop, for that we identify the basic dough and percent of replacement with the rice flour (25%- 50% - 75%) and funds recipes. It works with different techniques of cooking, mixing and doss, suitable for these preparations, making three repetitions for elaboration in each formule. We made the test of acceptability through the hedonic scale of five levels, getting the following results, puff pastry, pastry, batter with the formule of 25% of rice flour, light batter and sugar with the formule of 50%, they are that had higher acceptability of the made products. We made a recipe book with the preparations that got higher acceptability like pastry stuffed, cold pie, jelly roll, creps and Christmas cookies. The preparations that need less amount of gluten can work with higher percent of rice flour, while the other that need higher amount of gluten decreases the percent of rice flour due to lack of gluten that it has. It concludes that the rice flour is a good option to be replaced by the wheat flour in the pastry and cake shop.