Mostrando ítems 1-10 de 346
Estudio de la cultura culinaria desarrollada alrededor del pan campestre en la provincia de Chimborazo
(Escuela Superior Politécnica de Chimborazo, 2014-07-09)
This investigation was carried out a Culinary Culture studio developed about homemade bread in Chimborazo province, many people do not know the different types of typical artisanal bread, for this reason this research ...
Determinación de Formulaciones de Masa Congelada para su Aplicación en Panadería Comercial 2011
(Escuela Superior Politécnica de Chimborazo, 2012)
This investigation is an experimental design. The general objective of this investigation is to determine suitable formulations of Frozen Mass in Commercial Bakery. The methodology used was experimental. The determined ...
Formulaciones de Productos Panificables Utilizando Materia Prima Rica en Fibra para los Consumidores de la Escuela Superior Politécnica de Chimborazo 2011
(Escuela Superior Politécnica de Chimborazo, 2011)
This research is a descriptive cross-sectional experimental design in bakery products using raw material rich in fiber, a survey was applied to 382 students from the Polytechnic School of Chimborazo. Formulas were used to ...
Elaboración de productos de panificación utilizando harina de arroz (Oryza Sativa), Riobamba 2015
(Escuela Superior Politécnica de Chimborazo, 2016)
The present investigation poses to make bakery products using rice flour instead of wheat flour. Several recipes with three repetitions using different percentages respectively were made, in which they were enriched with ...
Procesamiento de harina de mashua (Tropaeolum tuberosum) para la aplicación en productos de panadería
(Escuela Superior Politécnica de Chimborazo, 2014-08-08)
The objeticve o This research was to process mashua flour for making bread, and This way highlight Andean products. To prepare the flour mashua was dried into an oven for food at a temperature of 60 to 65°C for a period ...