Elaboración de un pan con potencial funcional a base de harina de yuca (Manihot esculenta) utilizando inulina de agave y lactobacilos


Facultad de Ciencias Químicas

LBG Samuel Longoria García

Abstract: There are 74 million people wordwide suffering from celiac disease, also, society is demanding not only foodstuff with better nutritional value but also that grant them health benefits. A solution to the aforementioned, is the development of a potentially functional gluten-free bread using inulin and lactic acid bacteria. In the present work, a formulation was developed, using it as a control, fats were substituted by inulin in 5 different levels.

Thesis Samuel Longoria García