Ciencia e Ingeniería en Alimentos y Biotecnología

Permanent URI for this communityhttp://repositorio.uta.edu.ec/handle/123456789/412

Browse

Subject: search.filters.subject.MOLIENDA

Search Results

Now showing 1 - 3 of 3
  • No Thumbnail Available
    Item
    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.
  • No Thumbnail Available
    Item
    Desarrollo de pre-mezclas pasteleras mediante la creación de recetas maestras y optimización del proceso de molienda de Molinos e Industrias Quito Cía. Ltda.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-08) Hidalgo Tonato, Israel Mauricio; Paredes Escobar, Mayra Liliana
    Molinos e Industrias Quito Cia. Ltda., is a company with prestige in the baker market, its commercial brand "Molinos Royal", its products are the result of the milling process; flours and by-products, the company seeks to expand its product offering, so the optimization of the grinding processes in the new equipment acquired by the company and the development of pre-mix pastries through the creation of master recipes was considered. For this purpose, a physical-chemical and rheological characterization of the grinding passages was carried out, which made it possible to find the ideal combination between them, which simulates a flour with soft wheat properties with low gluten content suitable for preparing confectionary mixes. Additionally an experimental design was carried out to determine: the gasifiers to be used, this comparison were made between sodium bicarbonate, ammonium bicarbonate and sodium acid pyrophosphate. In the same way it was carried out with the stabilizers and these being: SSL (481i sodium lactylated stearoyl) and xanthan gum. Finally, the product development was scaled to the production system of the plant obtaining a new production line and offering a new product to the customer.
  • No Thumbnail Available
    Item
    Caracterización de flujos de harina de trigo (Triticum aestivum) de cada pasaje de molienda en Molinos e Industrias Quito Cía. Ltda.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-06) Puma Araujo, Ana Sofía; Paredes Escobar, Mayra Liliana
    The objective of this study was to evaluate the physicochemical: moisture, ash, damaged starch, granulometry and farinographic characteristics (water absorption, stability, development time and grade of decay or mixing tolerance index (MTI) of wheat flour (Triticum aestivum) from each grinding passage of "Molinos e Industrias Quito Cía. Ltda." in order to determine the influence of each stage of grinding and screening on the quality of the final flour. Furthermore, it was established quality specifications of wheat flour for baking under appropriate statistical models. The physicochemical and farinographic characteristics were represented as graphic of moisture, ash and damaged starch determined by the provenance of the grinding passages, either from the crushing or reduction stage, where the passages H and E from the last smooth ones affect in lower proportion to the quality of the final flour. On the other hand, it was determined that the factors influencing the farinographic tests are damaged starch, grinding process strength, type of wheat (soft and hard) and protein content in wheat flour. Finally, with the application of control graphs and the process capacity index it was determined that it is stable and potentially capable, in addition, the specifications of the physicochemical and farinographic characteristics of the baking flour comply with the INEN 616 and CODEX 152 Standards.