Formulación de una mezcla seca de panadería para la elaboración de galletas «sugar-snap» a partir de harina de arroz, almidón de maíz y polvo del hongo pleurotus ostreatus

Abstract

The objective of this research is to formulate a dry bakery mix from rice flour, Pleurotus ostreatus mushroom powder and corn starch for use in the preparation of gluten-free sugar snap cookies. As a first point in this research, proceeded to the extraction of β-glucans by means of the water and hot alkaline methods in two types of fungi P. ostreatus and P. adiposa to later determine which of the two samples presents the greater efficiency of extraction of beta-glucans, as a result it was obtained that the fungus P. ostreatus presented a higher efficiency of 6.71 % compared to the fungus Pholiota adiposa with 2.55 %. A mixture design was established using the statistical program Minitab version 21.3 in order to obtain flour mixtures, 9 treatments were obtained, to which their functional properties were determined; Swelling Capacity (SC), Water Retention Capacity (WRC), Solubility Index (% SOL), Water Absorption Capacity (WAC) and Oil Absorption Capacity % (FAC). The values obtained were optimized using the functional properties of both wheat and rice flour as objective values. Based on these results, 3 formulations were obtained: F2 (715) 70% H, 15% PH, 15% A; F3 (851) 85% H, 10% PH, 5% A; F4 (550) 85% H, 5% PH, 10% A, another formulation was added, which was taken as a standard sample (125) made up of 100% rice flour.