01085nam a2200217Ia 4500001043000000002005100430008003700481010001100518530002200529583002600551650001800577650002700595650002200622650002400644650002000668650001600688700004800704700003700752700003900789700003900828IA_The roll made with 10% HAVN was the best evaluated sensorially, introduced higher contained of fiber (1.54%), ash (2.77%) and calcium (242.47 mg/100 g) than the control, with significant differences (a = 0.05) between them. The volume of the roll with 10% added HAVN not significantly decreased compared to the control; however, was presented the highest hardness, with respect to the other two treatments in which HAVN added.FORMULACION Y ACEPTABILIDAD DE PAN BOLILLO ENRIQUE220117s    xx            000 0 und d  a184349  aDisponible en PDF  a1 ej. imp. ; 2 ej. CD  aBreadmaking    aFabricación de pan    aHarina de avena    aNixtamalización    aNixtamalization  aOat flour    aBuendía González, María Ofelia, dir.   aEsparza Torres, Félix, asesor.  aLópez Rangel, Angélica María  aPérez Herrera, Patricia, asesor