Desarrollo de pastas alimenticias a partir de harina de trigo nacional (Triticum Vulgare) variedad Cojitambo

Abstract

The present work was developed in its experimental phase in the UOITA laboratory within the Project "Development of farinaceous mixtures of cereals (corn, quinoa and barley) and Ecuadorian potatoes as substitutes for imported wheat for the production of bread and noodles", with code : PIC-08-00000162. Taking as the theme for the Research Project "Development of pasta from national wheat flour (Triticum vulgare) variety". Four formations were carried out with which formulation 1 and 3 were obtained as better, therefore, its physicochemical and bromatological properties were within the ranges established in the norms and regulations of the Ecuadorian Institute for Standardization for Noodles. With the respective citations, it coincided with the formulations found with the best formulations 1 and 3.