Determinación de gluten en harina compuesta de trigo, cebada y centeno destinada para la obtención de piezas de pan.

Abstract

Wheat flour, as well as rye meal are among the most used for bakery products preparation; at the same time, there are other types of cereals such as barley which is usually used for alcoholic beverages production such as beer. Great importance of reducing the import of wheat flour to Ecuador is necessary since the country consumes 774000 tons of wheat and only 2% is produced locally to supply the country's demand, taking into account other types of cereals. The objective of the present research work is to determine gluten content of flours composed by wheat (Triticum aestivum L), rye (Secale cereale), and barley (Hordeum vulgare L.) to obtain bread pieces a literature literature review of the raw materials used was carried out and compared to what INEN 616 Ecuadorian Standards stated concerning content of gluten in the flours. When performing analysis of gluten over each flours,wheat flour reached 27.12 %, barley 3.22 %, and rye 21.37 % of gluten content, respectively. The mixture of thre three mentioned peaked 28,37 % of gluten. Therewith, the mixture of such cereal meals complies with the local regulations to be used to make bread pieces.