Propuesta de elaboración de harina de maíz morado, amarillo y blanco, nixtamalizado y no nixtamalizado para su aplicación en la repostería

Abstract

The present graduation work is about the elaboration of purple, yellow and white corn flour, nixtamalized and not nixtamalized, and their use with pastry techniques. Fort he nixtamalization process of the three varieties of maize, ash was used; wich is a method used especially in Mesoamerica and Andean countries. The purpose of the elaboration of these flours of maize, and in a special way the nixtamalized one is to encourage its use and consumption in desserts, since the nixtamalization process provides many benefits for health. The project starts with a review of the literature about the general characteristics of maize, its nutritional value; then, it sets the optimun method for processing maize flour, both, nixtamalized and not nixtamalized; subsequently the pastry techniques suitable for use of these two types of flours were identified and finally an assessment of recipes by a panel of experts was carried out.