Desarrollo de recetas de pastelería aplicando siete harinas alternativas

Abstract

This monograph will carry out a recipe book using alternatives flours for twenty patisserie receipts; the properties they have will allow a high level nutritional product without losing the flavor’s value. Furthermore, these receipts are helpful for people not able to eat flours with gluten in it.

Based on patisserie production the gluten is responsible for the dough’s elasticity, which along with the fermentation will get volume, and an elastic-fluffy consistency. In order to obtain a similar result, it is necessary to join together different alternatives flours.

Once the wheat flour is replaced by alternatives flours many of its organoleptic characteristics are reduced such as: flavor, floury texture, scent and more. It has been a necessity to include food additives like xanthan gum, agar, sodium bicarbonate, cream of tartar and carboxymethylcellulose.

With a first research in our media, it has been found several options for gluten-free flours, but besides this fact many of them are not used by society. After numerous tests seven gluten-free alternatives flours were chosen such as: maize flour, amaranth flour, chia flour, coconut flour, agave flour, white rice flour, and soy flour. All of them will obtain almost similar organoleptic characteristics if the quantities are properly distributed and the mix with food additives is correct. The result will be quite the same as a wheat flour.