Production of bread from Tocosh of potato (Solanum Tuberosum) for the national market

Abstract

A falta de cobertura de serviços de saneamento básico é um desafio importante em todo o mundo e no Perú Se The tocosh is an Andean product fact from native potato, which goes through a process of fermentation by a time of 6 months. It is a food prebiótico,contains medicinal properties, as well as also, quantities very generous of natural antibiotic (Penicillin), is used like traditional medicine in the Saw region of Peru. The aim of the present investigation was to develop a proposal for the production of bread from tocosh of pope (solanum tuberosum) for the national market. The type of investigation is descriptive. The design of investigation is no experimental.It used the matrix deploy of the function of quality which showed us that it has to have a strict control in the use of the flour of tocosh, flour of wheat fortificada and in the yeast to use, to produce a product under the requirements of quality of our consumers.It obtained also, that the quantity of operations for the production of bread of tocosh are the following: 14 operations, 1 investigation and 3 operations investigation. It concludes that the capacity of production is of 873600 units of bread to the year.Of the experimentation with the samples of the three varieties of bread of tocosh treated concludes that the greater percentage of acceptance of the possible consumers is the one who contains 60% flour of tocosh and 40% flour of wheat.