Formulación de una mezcla seca de panadería para la elaboración de pan de molde a partir de harina de banano

Abstract

There are very few alternatives on the market for making gluten-free bread, and bakery products are constantly innovating to adapt to the needs of consumers. The aim of this study was to produce a dry bakery mix from green banana flour with ripe banana cake. A dry mix is considered as those products whose ingredients and additives that form part of their formulation are dry. For the consumption of this type of products, they must be previously reconstituted with other ingredients such as milk, margarine, eggs, water, etc. They are then exposed to thermal or mechanical treatments (INEN 3084:2018).