Procesamiento de harina de mashua (Tropaeolum tuberosum) para la aplicación en productos de panadería

Abstract

The objeticve o This research was to process mashua flour for making bread, and This way highlight Andean products. To prepare the flour mashua was dried into an oven for food at a temperature of 60 to 65°C for a period of a 6 to 7 hours, after that it was ground obtaining flour to subsequently sift it. Mashua and wheat bread was prepared in two types: salt-bread and basic sweet-bread with a weight of 60gr, wheat flour was used in a percentage of 75% of wheat flour and 25% of mashua flour, and sample number four with 80% 20% were better accepted. Those who evaluated the samples like the smell, taste, color and texture. Artisan bread made with wheat and mashua flour was obtained without altering its acceptability, and contributes as nutritious foof for daily consumption. It was demonstrated that by using mashua flour it is possible to make bread. It is recommended to use 25% of mashua flour to obtain nutritious and good bread for human consumption.