<?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>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562020000300116</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v22i3.1227</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación fisicoquímica y sensorial de un pan tipo baguette utilizando harinas de trigo (Triticum spp) y chícharo (Pisum sativum L.)]]></article-title>
<article-title xml:lang="en"><![CDATA[Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Calvo-Carrillo]]></surname>
<given-names><![CDATA[María de la Concepción]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Méndez]]></surname>
<given-names><![CDATA[Oliverio Xicoténcatl]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carranco-Jáuregui]]></surname>
<given-names><![CDATA[María Elena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Marines]]></surname>
<given-names><![CDATA[Jared]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán Departamento de Nutrición Animal Dr. Fernando Pérez-Gil Romo ]]></institution>
<addr-line><![CDATA[ Ciudad de México]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,The Culinary Central  ]]></institution>
<addr-line><![CDATA[ Ciudad de México]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<volume>22</volume>
<numero>3</numero>
<fpage>116</fpage>
<lpage>124</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562020000300116&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562020000300116&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562020000300116&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de esta investigación fue elaborar un pan salado tipo baguette con la técnica de masa esponja incorporando a la harina de trigo (HT) 10, 15 y 20 % de harina de chícharo (HCh) y evaluar su efecto en tiempo de amasado y fermentación en las masas a través del análisis físico de los panes (pérdida de humedad, peso del pan, volumen específico, color), composición química (humedad, proteína cruda, extracto etéreo, cenizas, fibra cruda, carbohidratos totales y perfil de aminoácidos) y evaluación sensorial (color, olor, textura, sabor y aspecto general). Se llevó a cabo análisis de varianza (ANDEVA). El mejor tiempo de amasado fue para la masa con 20 % y de fermentación al 10 % con HCh, volumen específico mayor para HCh 15 % y para color (variables L, a* y b*) no hubo diferencia estadística (p&gt;0.05). Tanto la proteína como perfil de aminoácidos se fueron incrementando al aumentar la inclusión de HCh. Evaluación sensorial, color, olor, textura, sabor y aspecto general, con respecto al testigo, el pan que obtuvo la mejor calificación (gusta) fue al 15 % de HCh. En general, el pan que presentó los mejores atributos fue al 15 % con HCh.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The aim of this work was to prepare a salty bread with the sponge dough technique incorporating 10, 15 and 20 % pea meal (HCh) to wheat meal (HT), and evaluate its effect in kneading and fermentation time in the doughs and analytical tests on breads (loss of moisture, bread weight, specific volume, color), chemical composition (moisture, crude protein, ether extract, ash, crude fiber, total carbohydrates and amino acid profile) and sensory evaluation (color, smell, texture, taste and general appearance). An analysis of variance (ANOVA) was carried out for all variables. The best kneading time was for the dough with 20 % and fermentation at 10 % with HCh, higher specific volume for HCh 15 %, and for color (variables L, a * and b *) there was no statistical difference (p&gt; 0.05). Both protein and amino acid profile increased as did the inclusion of HCh. The sensory evaluation, color, smell, texture, flavor and general appearance with respect to the control, the bread with 15 % HCh obtained the best rating (like). The bread with 15 % HCh was the one that presented the best attributes.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Pan baguette]]></kwd>
<kwd lng="es"><![CDATA[harina de trigo]]></kwd>
<kwd lng="es"><![CDATA[harina de chícharo]]></kwd>
<kwd lng="es"><![CDATA[masa esponja]]></kwd>
<kwd lng="es"><![CDATA[propiedades fisicoquímicas]]></kwd>
<kwd lng="en"><![CDATA[Baguette bread]]></kwd>
<kwd lng="en"><![CDATA[wheat flour]]></kwd>
<kwd lng="en"><![CDATA[pea flour]]></kwd>
<kwd lng="en"><![CDATA[sponge dough]]></kwd>
<kwd lng="en"><![CDATA[physicochemical properties]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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