Elaboración de fideo entrefino a partir de la mezcla de harina y sémola de trigo en Industrias Catedral S.A.

Abstract

The present investigation proposes as an intervention practice the elaboration of entrefino noodles from the mixture of flour and wheat semolina in Industrias Catedral S.A. Nine treatments were carried out with 3 previously established factors 10, 30 and 50 percent semolina concentration, with drying conditions at 45, 55 and 70 degrees Celsius and 30, 55 and 60 percent relative humidity during drying. Of the nine treatments carried out, treatments T2, T3, T6, T7, T8 and T9 fractured, indicating the loss of stability during storage. The T5 treatment presented a firmness of 175.54 grams of force whose value is high, being a disadvantage since being so firm carries a risk of fracture during transport. Treatments T1 and T4 were viable and obtained force values of 112.83 force grams and 138.28 force grams, respectively, which were subjected to sensory analysis. Having two viable treatments, the panel of tasters favored the T4 treatment which consists of 70 percent flour and 30 percent semolina and with a drying process at a temperature of 55 degrees Celsius and 60 percent humidity. relative. The T4 treatment complies with the physical chemical requirements requested in INEN 1375 with a humidity of 7.86 percent, ashes of 0.21 percent, protein of 13.6 percent (Nx5.7) and acidity of 0.14 percent of sulfuric acid.