Tesis
Utilización del ruibarbo (Rheum Rhaponticum) en la aplicación de repostería vanguardista Riobamba 2014
Fecha
2015Registro en:
Alulema Aimara, Edison Enrique. (2015). Utilización del ruibarbo (Rheum Rhaponticum) en la aplicación de repostería vanguardista Riobamba 2014. Escuela Superior Politécnica de Chimborazo. Riobamba
Autor
Alulema Aimara, Edison Enrique
Resumen
The present investigation was carried out at Escuela Superior Politécnica de Chimborazo, Public Health Faculty, Gastronomy School which lasted 6 months. High quality raw material was chosen due to its particular color (reddish Green) with 2 -5 centimeters thick, free impurities. From rhubarb, a lot of nice sou great-smelling products can be baked, that is why Creeps with rhubarb salsa and Baborose of rhubarb had a lot of acceptance to the instrument (acceptance testing) applied to seven-semester students of Gastronomy School. This test was the instrument used to determine the acceptance of the products elaborated at the Gastronomy School. The products elaborated with rhubarb got 69% of acceptance according to the tabulation results. It is concluded that determining nice sour rhubarb characteristics is ideal for baking, that is why cookbook with recipes elaboted buring the investigation and the ones that had good acceptance was designed.