Evaluación de las características de calidad en harinas y pan artesanal elaborado en panaderías de la ciudad de huaquillas

Abstract

The quality characteristics of the flour to be able to produce artisanal bread could be determined through analysis of its parameters, the sampling process was based on the total bakery search registered in the Bakers Association of the Huaquillas Canton, which was a total 20 bakeries, the same was analyzed. An average of each analysis made to flour and bread was determined for each parish; to collect the sample, it was based on the INEN 0095 standard, and in order to determine the analyzes, the INEN 016 and INEN 526 standards were used. The values ​​obtained allowed a general analysis through the use of the STATGRAPHICS Software; the same that allowed obtaining the graphics of boxes and whiskers, these graphs identify the variability between the quality of one bakery and another. Both bread and flour comply with current regulations because their results are in the ranges set, the most notary variability was presented in the determination of moisture in the flour this is deduced from the way of storing the flour in the different bakeries. The determination makes it possible to establish that the flours that are being used for bread making by the different bakeries are meeting the parameters in force for their subsequent occupation and to be able to obtain their final product, bread.