<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342022000801433</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v13i8.3162</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Calidad panadera y galletera de mezclas de harina integral de amaranto y refinada de trigo]]></article-title>
<article-title xml:lang="en"><![CDATA[Baking and cookie quality of mixtures of whole amaranth flour and refined wheat flour]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espitia-Rangel]]></surname>
<given-names><![CDATA[Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Cruz]]></surname>
<given-names><![CDATA[Eliel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lozano-Grande]]></surname>
<given-names><![CDATA[Azalia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hortelano-Santa Rosa]]></surname>
<given-names><![CDATA[René]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valverde-Ramos]]></surname>
<given-names><![CDATA[Miriam]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sesma-Hernández]]></surname>
<given-names><![CDATA[Fernanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias  ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Tecnológica de Xicotepec de Juárez Puebla  ]]></institution>
<addr-line><![CDATA[ Puebla]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>13</volume>
<numero>8</numero>
<fpage>1433</fpage>
<lpage>1443</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342022000801433&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342022000801433&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342022000801433&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El desbalance entre la ingesta excesiva y gasto de energía debido al consumo de carbohidratos refinados y grasas puede asociarse a sobrepeso y obesidad, provocando un problema de salud pública como actualmente sucede en México. La harina refinada de trigo harinero en forma de pan dulce y galletas forman parte de esta ingesta. Una alternativa a esta problemática es la sustitución en la elaboración de estos productos por harina de granos integrales como el amaranto, para lo cual se debe caracterizar la masa, como su calidad panadera y galletera. Por lo que, el objetivo de la presente investigación fue evaluar las características reológicas de la masa, volumen de pan y factor galletero de mezclas de harina integral de amaranto y refinada de trigo. Las harinas integrales de amaranto se obtuvieron de las líneas denominadas opaca y cristalina y la harina refinada de trigo de las variedades Fuertemayo F2016 y Urbina S2007. Las mezclas con el 5, 10 y 15% de harina integral de amaranto opaco y cristalino disminuyeron la fuerza e incrementaron la tenacidad de la masa consecuentemente disminuyeron el volumen de pan y presentaron migas de color café y textura pobre. Por otro lado, las mezclas con 25% de harina integral de amaranto opaco y cristalino, así como la de 75% de harina integral de amaranto cristalino superaron el factor galletero de la variedad testigo 100% de harina refinada de trigo, mientras que el resto de las combinaciones se clasificaron como muy buenas por su factor galletero superior a 4.5. Con base en lo anterior la sustitución de harina de amaranto integral no disminuye el factor galletero por lo que se recomienda su uso en mezclas con harina refinada de trigo sin demeritar el rendimiento galletero caso contrario en la elaboración de pan donde disminuyó su volumen y por lo tanto el rendimiento panadero.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The imbalance between excessive intake and energy expenditure due to the consumption of refined carbohydrates and fats can be associated with overweight and obesity, causing a public health problem as currently happens in Mexico. Refined flour of bread wheat in the form of sweet bread and cookies are part of this intake. An alternative to this problem is the substitution in the making of these products for flour of whole grains, such as amaranth, for which the dough, as well as its baking and cookie quality must be characterized. Therefore, the objective of the present research was to evaluate the rheological characteristics of the dough, volume of bread and cookie factor of mixtures of whole amaranth flour and refined wheat flour. The whole amaranth flours were obtained from the lines called opaca and cristalina and the refined wheat flour from the varieties Fuertemayo F2016 and Urbina S2007. The mixtures with 5, 10 and 15% whole flour of opaca and cristalina amaranth decreased the strength and increased the tenacity of the dough, consequently they decreased the volume of bread and showed crumbs brown in color and with poor texture. On the other hand, mixtures with 25% whole flour of opaca and cristalina amaranth, as well as that of 75% whole flour of cristalina amaranth exceeded the cookie factor of the control variety 100% refined wheat flour, while the rest of the combinations were classified as very good for their cookie factor greater than 4.5. Based on the above, the substitution of whole amaranth flour does not decrease the cookie factor, so it is recommended to use it in mixtures with refined wheat flour, without detracting from the cookie yield, the opposite in the making of bread, where it decreased its volume and therefore the bread yield.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[calidad galletera y panadera]]></kwd>
<kwd lng="es"><![CDATA[harina integral de amaranto]]></kwd>
<kwd lng="es"><![CDATA[harina refinada de trigo]]></kwd>
<kwd lng="en"><![CDATA[baking quality]]></kwd>
<kwd lng="en"><![CDATA[cookie quality]]></kwd>
<kwd lng="en"><![CDATA[refined wheat flour]]></kwd>
<kwd lng="en"><![CDATA[whole amaranth flour]]></kwd>
</kwd-group>
</article-meta>
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