Aplicación de Técnicas de repostería para el desarrollo de recetas de autor con base en sucedáneos de leche, queso y mantequilla de tocte (Juglans neotrópica)

Abstract

This intervention project starts from the elaboration of products milk, cheese and butter substitutes made from the fruit of the walnut tree, known in the province of Azuay as Tocte, through homemade methods and conventional to take advantage of its nutritional and organoleptic properties. For the fulfillment of the project, it begins in the study of the characteristics organoleptic and bromatological of the tocte for this an investigation is carried out bibliography that helps to select the necessary information, additionally the field work that determines the processes to follow to obtain substitute products based on touch, also compiles the techniques of pastry and confectionery most used and updated for the elaboration of new prescriptions. Finally, a proposal of twenty dessert recipes from author applying confectionery techniques to substitute products obtained from base of Tocte. Keywords: Tocte, confectionery, substitute products, walnut, properties nutritional.