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HOTELERÍA, ÁREA HOTELERÍA, TURISMO Y GASTRONOMÍA Y TURISMO<br />
Hotelería, Turismo y Gastronomía.<br />
Vicerrectoría Académica <strong>de</strong> Pregrado<br />
Tabla <strong>de</strong> contenido<br />
1. Introducción .................................................................................................................................................................. 10<br />
2. Seguridad e Higiene en el Lugar <strong>de</strong> Trabajo ..................................................................................................................... 11<br />
3. Vocabulario Técnico ...................................................................................................................................................... 12<br />
4. Trigo y Harina ............................................................................................................................................................... 20<br />
1. Los Cereales ......................................................................................................................................................... 20<br />
2. Trigo ..................................................................................................................................................................... 21<br />
3. Clasificación <strong>de</strong>l Trigo ............................................................................................................................................ 22<br />
1. Época <strong>de</strong> Siembra ............................................................................................................................................. 22<br />
2. Dureza <strong>de</strong>l grano ............................................................................................................................................... 23<br />
3. Varieda<strong>de</strong>s más conocidas: ................................................................................................................................ 23<br />
4. Estructura <strong>de</strong>l grano <strong>de</strong> trigo ................................................................................................................................... 23<br />
5. La Molienda .......................................................................................................................................................... 24<br />
6. Harina................................................................................................................................................................... 27<br />
7. Historia <strong>de</strong> la harina ............................................................................................................................................... 28<br />
1. Prehistoria: ........................................................................................................................................................ 28<br />
8. Propieda<strong>de</strong>s Físicas <strong>de</strong> la Harina ............................................................................................................................ 31<br />
Blancura: .................................................................................................................................................................. 31<br />
Olor: ......................................................................................................................................................................... 31<br />
Granulación: .............................................................................................................................................................. 31<br />
Absorción, ................................................................................................................................................................. 31<br />
9. Propieda<strong>de</strong>s y Conservación .................................................................................................................................. 31<br />
1. Propieda<strong>de</strong>s plásticas: ....................................................................................................................................... 31<br />
2. Propieda<strong>de</strong>s fermentativas: ................................................................................................................................ 31<br />
5. Hidratos <strong>de</strong> Carbono ...................................................................................................................................................... 32<br />
1. Funciones <strong>de</strong> los Carbohidratos en el Organismo ..................................................................................................... 32<br />
2. Clasificación <strong>de</strong> los Hidratos <strong>de</strong> Carbono ................................................................................................................. 34<br />
Monosacáridos, azúcares simples (o <strong>de</strong> absorción rápida): ........................................................................................... 34<br />
Glucosa: ................................................................................................................................................................... 34<br />
Galactosa:................................................................................................................................................................. 35<br />
Fructosa:................................................................................................................................................................... 35<br />
Disacáridos, Oligosacáridos: ....................................................................................................................................... 35<br />
Manual <strong>Taller</strong> <strong>de</strong> <strong>Pastelería</strong> I Semestre Página 3