Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Bustillos Banda, Katty AlejandraSubject: search.filters.subject.PROPIEDADES DE ALIMENTOS

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    Caracterización fisicoquímica y reológica de la harina de trigo (Triticum aestivum) obtenida de los pasajes del proceso de molienda en Molinos e Industrias Quito Cía. Ltda.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Bustillos Banda, Katty Alejandra; Paredes Escobar, Mayra Liliana
    The wheat grain is the main raw material in the flour production of the Ecuadorian industry, however, due to the demand for carbohydrate consumption worldwide, mainly bread, pasta and cookies; The milling sector has seen the need to increase the quality and performance of the flour through the implementation of new equipment and passages. The present research work was based on the physicochemical and rheological characterization of the flour fractions from the milling process passages, with which specific mixtures can be developed to achieve a flour with higher yield and bakery quality. During the experimental development of the research, through the physicochemical characterization of the flour fractions, it was obtained that the flour from the last crushing and compression mills (B5-PA, C4, C5, C5-H black) presented a high ash content, damaged starch, enzymatic activity, titratable acidity and lower moisture content, granulometry under #10 mesh and wet gluten. Finally, with the help of the rheological study of the flours in the Mixolab equipment, hand in hand with the physicochemical characterization, it was possible to develop an industrial aptitude organizer allowing to classify the flour fractions according to their strength and technological functionality as sliced bread, baguette, pizza, pasta and cookies.