LAUSR

espanolEl pan es un alimento basico en muchos paises del mundo. El objetivo de este trabajo fue incluir semillas de chia (2-5%) en mezclas de harina de trigo (71.5-81.5%), quinua (5-10%) y canihua (10-15%) para la obtencion del pan de molde. Las harinas fueron caracterizadas por sus propiedades reologicas mediante pruebas de amilografia, farinografia y extensografia. Las formulaciones permitieron incrementar el contenido de proteinas (1.10 - 1.87%), fibras (0.45 - 3.35%) y reducir el contenido de carbohidratos (2,95 - 10,7%) en los panes de molde a los que tambien se les realizo el analisis de textura, color y sensorial. Con este ultimo se revelo que los mayores puntajes con respecto a apariencia, sabor, olor, textura y color fueron producidos al incluir 2% de semillas de chia en mezclas de harinas de quinua (7.5%), canihua (15%) y trigo (75.5%) (p EnglishBread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and canihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10 - 1.87%), fiber (0.45 - 3.35%) and reduce the carbohydrate content (2.95 - 10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), canihua (15%) and wheat (75.5%) (p