Aplicación de la masa madre para la elaboración de pan y muffins con harina de haba
No Thumbnail Available
Date
2024
Journal Title
Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
La combinación de masa madre y harina de haba ofrece una oportunidad para innovar en la panadería, proporcionando beneficios nutricionales y un sabor distintivo. Esta investigación tuvo como objetivo general elaborar pan utilizando masa madre y harina de haba mediante métodos de cocción convencionales. Los objetivos específicos incluyeron el análisis del proceso de elaboración, la aplicación del fermento a panes seleccionados y la evaluación sensorial de los productos resultantes. La metodología empleada incluyó una revisión bibliográfica, entrevistas a profesionales en gastronomía y panadería, y pruebas experimentales para ajustar las proporciones de ingredientes y tiempos de fermentación. Los resultados indicaron que la combinación de masa madre y harina de haba es viable, aunque requirió ajustes específicos y la incorporación de otras harinas, como quinua y amaranto, para mejorar la textura y sabor del pan. La evaluación sensorial reveló una aceptación general positiva, destacando el sabor y textura del pan. Sin embargo, aspectos como el color y densidad requieren optimización para aumentar la aceptación en comparación con panes tradicionales. Este estudio concluye que la integración de harina de haba en productos de panadería no solo es factible, sino que también podría enriquecer la oferta panadera con opciones más saludables y ricas en proteínas, reflejándose en la preparación exitosa de Pan de Ambato, Pan Chimborazo, Rosquitas glaseadas y Muffins.
The combination of sourdough and bean flour offers an opportunity for innovation in baking, providing nutritional benefits and a distinctive flavor. The general objective of this research was to elaborate bread using sourdough and fava bean flour by conventional baking methods. The specific objectives included the analysis of the elaboration process, the application of the leaven to selected breads and the sensory evaluation of the resulting products. The methodology employed included a literature review, interviews with professionals in gastronomy and bakery, and experimental tests to adjust the proportions of ingredients and fermentation times. The results indicated that the combination of sourdough and fava bean flour is viable, although it required specific adjustments and the incorporation of other flours, such as quinoa and amaranth, to improve the texture and flavor of the bread. Sensory evaluation revealed a generally positive acceptance, highlighting the bread's flavor and texture. However, aspects such as color and density require optimization to increase acceptance compared to traditional breads. This study concludes that the integration of fava bean flour in bakery products is not only feasible but could also enrich the bakery offer with healthier and protein rich options, reflected in the successful preparation of Pan de Ambato, Pan Chimborazo, glazed Rosquitas and Muffins.
The combination of sourdough and bean flour offers an opportunity for innovation in baking, providing nutritional benefits and a distinctive flavor. The general objective of this research was to elaborate bread using sourdough and fava bean flour by conventional baking methods. The specific objectives included the analysis of the elaboration process, the application of the leaven to selected breads and the sensory evaluation of the resulting products. The methodology employed included a literature review, interviews with professionals in gastronomy and bakery, and experimental tests to adjust the proportions of ingredients and fermentation times. The results indicated that the combination of sourdough and fava bean flour is viable, although it required specific adjustments and the incorporation of other flours, such as quinoa and amaranth, to improve the texture and flavor of the bread. Sensory evaluation revealed a generally positive acceptance, highlighting the bread's flavor and texture. However, aspects such as color and density require optimization to increase acceptance compared to traditional breads. This study concludes that the integration of fava bean flour in bakery products is not only feasible but could also enrich the bakery offer with healthier and protein rich options, reflected in the successful preparation of Pan de Ambato, Pan Chimborazo, glazed Rosquitas and Muffins.
Description
Keywords
Masa madre, Harina de haba, Panadería innovadora