Proteína de harinas de maíz, cebada, quinua, trigo nacional y papa: características y funcionalidad como sustitutos de la proteína de harina de trigo importado en la producción de pan y fideos

Liliana Cerda-Mejía; Victor Rodrigo Cerda Mejia; Araceli Pilamala Rosales; Carlos Moreno Miranda; Amaury ¨Pérez Martínez

doi:10.59410/RACYT-v06n03ep02-0082

Authors

Liliana Cerda-Mejía Universidad Técnica de Ambato
Víctor Rodrigo Cerda Mejía Universidad Estatal Amazónica https://orcid.org/0000-0002-2395-9711
Araceli Pilamala Rosales Universidad Técnica de Ambato
Carlos Moreno Miranda Universidad Técnica de Ambato
Amaury Pérez Martínez Universidad Estatal Amazónica https://orcid.org/0000-0003-3978-7982

DOI:

https://doi.org/10.59410/RACYT-v06n03ep02-0082

Keywords:

Proteins, Characteristics, Functionality, Substitution

Abstract

Wheat is one of the most important cereals in bread making since the functionality that their proteins possess makes it unique. Physicochemical analyzes were performed on all samples of ﬂours selected. In order to obtain a ﬂour that suits the processes of making bread and noodles. Five ﬂours from cereals and one tuber (wheat, maize, barley, quinoa and potato) were selected. The experimental design was the design of a single completely randomized factor. Thee parameters that were used to determine the characteristics and the functionality of the proteins of these ﬂours were the capacity of solvent retention and the determination of disulﬁde and sulfhydryl groups since these are directly bound to the quaternary and tertiary structure of the proteins. It was established as better treatments to the barley ﬂour and the national wheat. The objective of this research was to determine which type of ﬂour from diﬀerent cereals (maize, barley, quinoa, domestic wheat) and tuber (potato) could substitute wheat ﬂour according to the characteristics and functionality of the proteins in the elaboration of bread and noodles

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