The flour industry in Ecuador and the possible use of flour based on beer bagasse as substitute product

Abstract

One of the most important foods in the world is wheat with which you can make several products that are basic to the world food, one of these wheat-based products is flour which in Ecuador has been grown since colonial times, but it was not until the 1970s that the flour industry was affected by the purchase of raw materials from the United States. Under this scenario we see the need to look for new raw materials to continue the work of the country’s flour industries, is where the bagasse of beer resulting from the process of pressing and filtration of the must which is obtained after several processes of saccharification of the malt barley grain the properties of this are several since it is rich in protein. The research identifies the feasibility of the use of bagasse in the production of flour as well as the process by which it passes at the time of industrialization.