Propuesta de desarrollo de recetas de masas integrales con seis tipos de gramíneas para la aplicación en pastelería

Abstract

The current research refers to a proposal for the development of whole-grain flour recipes with their six types of grasses for pastry application. The use of whole-grain doughs in the preparation of different recipes that are usually prepared with refined flour, is an alternative that has emerged in today's eating habits since they are less processed ingredients. Wheat is the basis for white flour, so the integral option has presence when selecting the grasses. Rye is a common ingredient in the production of whole grains. Corn, in addition to its characteristics, is incorporated for its large-scale consumption presented in households, especially in the Ecuadorian highlands. The barley has been integrated successfully in the done tests. Rice is another of the ingredients that are considered essential in any Ecuadorian table, as well as oats, that besides being another recognized gramineous, is very accepted in our environment. They are used with usual pastry techniques, in such a way that they have been adapted for the use of whole-grain meals with grasses. Twenty new gastronomic proposals have been created by using common techniques such as: mixtures, kneading, resting, fermentation and baking, considering they are basic techniques and should not present greater difficulty for anyone with basic knowledge in cooking.