Harina integral extruida de maíz andino (Zea mays) raza Chulpi: Aplicación en panadería sin gluten

MIRANDA RITA; RIOS FRANCISCO; CALLIOPE, SONIA ROSARIO; LOBO MANUEL; SAMMAN, NORMA CRISTINA

San Salvador de Jujuy

Congreso; 1° Congreso de Ciencia y Tecnología del CODINOA; 2023

UNIVERSIDAD NACIONAL DE JUJUY

Andean maize (Zea mays) can be safely consumed by celiacs. It also has the potential to be transformed into foods with higher added value if proper extrusion conditions are applied. The aim of this work was to evaluate the effect of the extrusion conditions on the physicochemical properties of whole-grain flour from Andean maize Chulpi race, the textural properties and the technological quality of the breads formulated by adding extruded flours. It was determined that the percentage of free lipids (% LL) and the water absorption index (IAA) have a significant impact on the textural and technological properties of the breads added with extruded flour compared to the control. However, the extrusion conditions used in this work contributed insufficiently to improving the quality of the formulated bread.