The objective of the research work was to determine the technological parameters in the preparation of gluten-free glazed flakes from the pulp of the fruit of Artocarpus altilis (Tree bread) using aguaje oil as a source of vitamin A and ascorbic acid (vitamin C) with the purpose of enriching the product. For the elaboration of the gluten-free glazed flakes, the quantitative methodology of the experimental type was used with randomized management of the variables that are divided into two factors F1: 50% concentration of tree bread flour and F2, type of oil (oil of aguaje and fish oil as a source of vitamin A. To make the flakes, a convection temperature of 65 ° C was used for 30 minutes and toasted for 5 minutes at 90 ° C, to then be glazed manually. of gluten, the following physicochemical analyzes were carried out, giving the following results: Moisture 6.66%, Fiber 4.14%, Carbohydra...