Caracterización de harina de Yuca (Manihot esculenta) como materia prima para la elaboración de Pastel.

• Autores: Moisés Mata, María Vázquez
• Localización: Ciencias de la Ingeniería y Tecnología Handbook T-IV: Congreso Interdisciplinario de Cuerpos Académicos / coord. por José Antonio Gordillo Sosa, José Alfredo Aguirre Puente, José Luis Rico Moreno, José Cristóbal Castañeda Ramírez, 2014, ISBN 978-607-8324-27-9, págs. 261-272
• Idioma: español
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• Resumen

  • In this paper cassava (Manihot esculenta) was obtained by two methods of porridge and grated, which characterized by the jurisdiction physicochemical parameters and then spiked in the formulation of cakes. The flour had a pH of 6.36 and 6.21, 0.29 and acidity of 0.32%, humidity of 13%. Solutions flour showed viscosity values of 1616.67 and 1276.67 Cp, oil retention values of 1.05 mL / g were observed. The content of fats and oils exhibited values of 0.0033%, ash 1.63 and 1.15%, the swelling power was 0.10 and 2.30. Flour was analyzed by infrared spectroscopy and seobservaron typical bands. The starch granules in the flour were observados.Los cakes made with cassava flour acceptability presented the judges with a probability of 0.001.