Elaboración de alfajores con la utilización de harinas de amaranto, quinua, cebada, máchica, maíz para la Empresa Galtier de la ciudad de Riobamba, 2012

Abstract

The objective of this research is the inclusion of healthier Andean flours as amaranth, quinoa, barley, roasted barley and corn are very little known in our environment, for the preparation of gingerbreads at Galtier Company. For the elaboration of an excellent product, quality raw materials were used. For the formulation of the five types of mixtures, it started from a base recipe of 100% of wheat flour. After baking at a temperature of 180°C for 15 minutes, gingerbreads of 35g were obtained. The five varieties of flour were combined in the following percentages: 62%, 50% and 30%, with the addition of wheat flour at 38%, 50% and 70%, respectively. After a test of acceptability we concluded that gingerbreads of Amaranth, quinoa, barley and roasted barley with a combination of 62% and 38% of wheat flour were the most accepted within the test. In contrast to the above mixtures, gingerbreads made of corn flour were accepted with a combination of 30% and 70% of wheat flour. We conclude that in this study were developed gingerbreads with five varieties of flour, without altering its acceptability, beside contributing as a nutritious alternative food in our diet.