Evaluación de pan de molde con sustitución parcial de harina de trigo por harina de arroz de las variedades (Oryza rufipogon G., Oryza sativa L. spp. japonica, Oryza sativa L. spp.)
| dc.contributor.advisor | Rivera Troya, Dayaneth | |
| dc.contributor.author | Arana Vaca, Kevin Antonio | |
| dc.date.accessioned | 2024-09-05T14:56:56Z | |
| dc.date.available | 2024-09-05T14:56:56Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/17197 | |
| dc.description | Bread is one of the essential foods in the diet of Ecuadorians. However, domestic production of wheat flour is insufficient, forcing imports of this input and raising the price of the final product. In 2022, Ecuador imported close to 700 thousand tons of wheat, with an average annual expenditure of approximately $200 million dollars (Ministry of Agriculture and Livestock, 2020; Central Bank of Ecuador, 2023). In view of this situation, it is necessary to investigate alternatives to reduce the use of wheat flour without significantly compromising the characteristics and properties of bread. This study evaluates the effect of the partial substitution of wheat flour by rice flour of the varieties Oryza rufipogon G., Oryza sativa L. spp. japonica, Oryza sativa L. spp. on the physicochemical and organoleptic characteristics of bread. Parameters such as pH, moisture and ash content will be analyzed, as well as texture, flavor and general acceptability of the final product. The results of this study will contribute to the reduction of dependence on imported wheat flour, promoting the use of local ingredients and enhancing the economic sustainability of Ecuador's agroindustrial sector | es_ES |
| dc.description | Bread is one of the essential foods in the diet of Ecuadorians. However, domestic production of wheat flour is insufficient, forcing imports of this input and raising the price of the final product. In 2022, Ecuador imported close to 700 thousand tons of wheat, with an average annual expenditure of approximately $200 million dollars (Ministry of Agriculture and Livestock, 2020; Central Bank of Ecuador, 2023). In view of this situation, it is necessary to investigate alternatives to reduce the use of wheat flour without significantly compromising the characteristics and properties of bread. This study evaluates the effect of the partial substitution of wheat flour by rice flour of the varieties Oryza rufipogon G., Oryza sativa L. spp. japonica, Oryza sativa L. spp. on the physicochemical and organoleptic characteristics of bread. Parameters such as pH, moisture and ash content will be analyzed, as well as texture, flavor and general acceptability of the final product. The results of this study will contribute to the reduction of dependence on imported wheat flour, promoting the use of local ingredients and enhancing the economic sustainability of Ecuador's agroindustrial sector | es_ES |
| dc.description.abstract | El pan constituye uno de los alimentos esenciales en la dieta de los ecuatorianos. No obstante, la producción nacional de harina de trigo es insuficiente, lo que obliga a importar este insumo y a elevar el precio del producto final. En 2022, Ecuador realizó una importación de cerca de 700 mil toneladas de trigo, con un gasto promedio anual de aproximadamente $200 millones de dólares (Ministerio de Agricultura y Ganadería, 2020; Banco Central del Ecuador, 2023). Ante esta situación, es necesario investigar alternativas que permitan disminuir el uso de harina de trigo sin comprometer notablemente las características y propiedades del pan. Este estudio evalúa el efecto de la sustitución parcial de harina de trigo por harina de arroz de las variedades Oryza rufipogon G., Oryza sativa L. spp. japonica, Oryza sativa L. spp. sobre las características físico-químicas y organolépticas del pan de molde. Se analizarán parámetros como el pH, la humedad y el contenido de cenizas, así como la textura, el sabor y la aceptación general del producto final. Los resultados de este estudio contribuirán a la reducción de la dependencia de la harina de trigo importada, promoviendo el uso de ingredientes locales y potenciando la sostenibilidad económica del sector agroindustrial del Ecuador. | es_ES |
| dc.format.extent | 48 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | Babahoyo, Ecuador | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Importación | es_ES |
| dc.subject | Características físico-químicas | es_ES |
| dc.subject | Características organolépticas | es_ES |
| dc.subject | Ecuador | es_ES |
| dc.title | Evaluación de pan de molde con sustitución parcial de harina de trigo por harina de arroz de las variedades (Oryza rufipogon G., Oryza sativa L. spp. japonica, Oryza sativa L. spp.) | es_ES |
| dc.type | bachelorThesis | es_ES |
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Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 Ecuador