Propuesta de aplicabilidad gastronómica de la mashua y de la oca en la pastelería azuaya usando técnicas profesionales

Abstract

The present monographs which aim is to present native products in the Andean region, specially the mashua and the oca, those often have replaced potatoes in the preparations of our ancestors. That's why we present in the beginning of this work a description of these tubers to know about those because many people have no knowledge of what each of them are. As our proposal is its use in the bakery is important to recognize which are the most appropriate techniques for the development of products using the mashua and the oca. Finally, we mention that nowadays those have been lost over the life of the human being specifically in the Azuay consumption, production and cultivation of oca and even more of the mashua, that´s why we present, through this research, series of recipes proposed by the authors especially for in the pastry area which promotes consumption, encouraging people to regain nutritional value which is extinguishing because is not engage these tubers in the diet of Azuay households.