Introducción de la harina a base de zanahoria blanca (Arracacia Xanthorrhiza), a la panificación Riobamba 2013

Abstract

This research objetive was to introduce flour made from White carrot (Arracacia xanthorrhiza), to breadmaking in Riobamba, in order to facilitate the digestive system functioning and reduce the level of illnes in customers, as this root is , status. White carrot flour was produced by dehydration at a controlled temperature, then the compositional analysis of the flour was developed and finally baked godos were made using White carrot flour instead of wheat flour in dosage levels of (25 %, 50%, and 75%). As a result, the feasibility of the product was proved, White carrot flour production whit the same texture as wheat flour without gluten. Once the White carrot became flour, it did not change, since a highcarbohydrate level and a nice flavor were obtained. The dosagges of 25%;50% and 75% can be used to make bread; and the percentages of 25% and 50% get good quality bread. But it is necessary to use wheat flour because it has gluten to produce crumb. Finally a récipe of baked godos from White carrot flour was made. White standard récipes. Ingredients. Process and specific dosages. The use of White carrot flour in their products is recommended to the bakers. Since it improves the local inhabitants diet and contributes to the farmers economic development.