Efecto de la adición de harinas no convencionales para la producción y enriquecimiento de productos de panificación y pastelería

Abstract

At present, food industries are booming in the development of functional products, in order to satisfy consumer needs, due to this, in the bakery and pastry area, the inclusion of non-conventional flours is being sought, that is, from other sources such as cereals (rice, oats, millet), pseudocereals (quinoa, amaranth, serracan wheat) and tubers (potato, sweet potato, carrot). That is why there are different researches that show the behavior of non-conventional flours studied in the elaboration of products such as breads, cookies, pastas, cupcakes and noodles, where their behavior tends to vary according to the level of substitution of wheat flour, finding that most authors use a range of substitution from 5% to 35% in the mixtures, being the effects that presented greater variation within its proximal composition the moisture and protein content, the first is related to the stability of the product since the lower the moisture content increases the shelf life of the product and the second effect is related to the nutritional content, i.e. the use of unconventional flours help to obtain products with better quality for the consumer.