Evaluación del impacto económico de la variedad I-Fripapa-99 en la Sierra ecuatoriana en el período 1992-1994. Período1992-2004. Estudio de caso
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Quito: Universidad Central del Ecuador, Facultad de Ingeniería, 2005. 143 p.
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E. E. Santa Catalina
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7 p.
Abstract
El objetivo del presente tranajo se oriento a sustituir parte de la marina ele trigo duro
(Triíicum durum) por chocho (Lupinus mutabilis swect), molido fresco, en la
elaboración de pasta base para pizza, con el fin de mejorar su valor nutricional.
Fara la etaooracion del producto se partió del chocho desamargado, el cual una vez molido se mezcló con harina de trigo y otros ingredientes dosificados para formar una masa homogénea, la cual fue horneada, empacada en funda de polipropileno y almacenada.
The objective of the present work was addressed to substitute a part of the hard wheat flour ( I riticum durum) by ground fresh ’’chocho" (Lupinus mutabilis sweet) for the elaboration of base pasta for pizza, in order to improve its nutritional value. io mate this product, the bitterness was removed from the "chocho" and it was broken. Then, it was ground and mixed with wheat flour and other ingredients in dosages so as to form a homogeneous dough which was baked, packaged in polypropylenes bag, and stored.
The objective of the present work was addressed to substitute a part of the hard wheat flour ( I riticum durum) by ground fresh ’’chocho" (Lupinus mutabilis sweet) for the elaboration of base pasta for pizza, in order to improve its nutritional value. io mate this product, the bitterness was removed from the "chocho" and it was broken. Then, it was ground and mixed with wheat flour and other ingredients in dosages so as to form a homogeneous dough which was baked, packaged in polypropylenes bag, and stored.