Resumo

CERON, ANDRÉS FELIPE; HURTADO B, ANDRÉS; OSORIO M, OSWALDO  e  BUCHELY, MAURICIO. STUDY OF THE FORMULATION THE POTATO FLOUR FROM PARDA PASTUSA VARIETY (Solanum tuberosum) AS PARTIAL SUBSTITUTE OF WHEAT FLOUR IN BAKERY. Rev.Bio.Agro [online]. 2011, vol.9, n.1, pp.105-111. ISSN 1692-3561.

The objective of the study was to determine the maximum level of substitution of wheat flour by parda pastusa potato (Solanum tuberosum) flour, as an alternative in the production of bakery products. The experimental design completely at random was carried out, where the variable of response: color flavor and texture were tested. After each experiment, the analysis of variance was used to find some significative differences between the obtained product with potato flour and a product made 100% wheat flour. No significant statistical difference was in the color, flavor and texture among the breads to the 10, 20 and 30% substitution, in the test of acceptance the bread to 20% it evidences that has a good acceptance and it could be used commercially.

Palavras-chave : Potato flour; Bakery; Solanum tuberosum; sensorial.

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