Resumen:
This project was developed for the biscuit industry for partial replacement of wheat flour with flour of other cereals,
to ensure its technical and economic feasibility, with the aim of achieving a reliable alternative that can be used as a
solution to the problems of scarcity and increased wheat grain prices nationwide.
Cereals national options were established for this purpose, choosing corn grain for their technical difference with
wheat, and to later establish the percentage of partial replacement of wheat flour and verify the profile of partial
replacement of flour, through bromatological tests on flavor and rheological tests on dough prepared using a
extensograma and farinograma to define the technological change in the process and likewise the physical, chemical
and sensory of final prototype.
Finally, was made a projection annual savings, according to trend growth according to the variation of grain prices in
the market to check the economic feasibility without changing prices of final product.
