Partial substitution of wheat (<em>Triticum aestivum</em>) for arracacha (<em>Arracacia xanthorrhiza B</em>.) in making bread

Abstract

The present work studies the possibility of substitution of wheat flour by Arracacia xanthorrhiza B. flour for bread making. The percentages of A. xanthorrhiza flour were between 10 and 40%. The parameters that were analyzed were high, volume, specific volume and weight of the bread. The results showed that bread prepared with 10% of A. xanthorrhiza flour and 90% wheat flour had volume, weight, height and specific volume more similar to a bread prepared with 100% wheat flour. Sensory analyses showed that bread prepared with 10% of substitution had good acceptability.

Keywords

• zanahoria blanca
• Arracacia xanthorrhiza B.
• pan
• sustitución