Creación de masa madre a base de máchica y su aplicación en la panificación
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Date
2024
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Publisher
PUCE - Ibarra
Abstract
La machica, una harina tradicional andina elaborada de cebada tostada y molida, es subutilizada en el sector panadero, a pesar de sus propiedades nutricionales. Históricamente consumida en Latacunga, Ecuador, su uso se limita principalmente a bebidas y sopas tradicionales, ignorando su potencial en la panificación, especialmente en la creación de masa madre. Este proyecto integrador se centró en explorar la aplicación de la harina de machica en la elaboración de masa madre y su posterior uso en la fabricación de pan, alineándose con el Objetivo de Desarrollo Sostenible número dos, 'hambre cero', que busca garantizar una alimentación sana y nutritiva para todos. El objetivo general fue elaborar masa madre a base de machica para su aplicación en panificación artesanal. Los objetivos específicos incluyeron: realizar una investigación bibliográfica sobre las propiedades nutricionales de la machica, determinar tipos de panes compatibles con esta masa madre, y fabricar artesanalmente tres tipos de pan para evaluar la viabilidad del producto. La metodología combinó estudios bibliográficos, inductivos y experimentales. Se analizaron las propiedades de fermentación de la machica, se identificaron panes compatibles y se realizaron pruebas experimentales para ajustar las recetas. Los resultados demostraron que la masa madre de machica es viable y nutritiva, y su aplicación en panificación artesanal puede diversificar la oferta de productos en el mercado ecuatoriano. En conclusión, el proyecto no solo resaltó el valor nutricional de la machica, sino que también promovió su uso en la panificación.
Machica, a traditional Andean flour made from roasted and milled barley, is underutilized in the baking sector, despite its nutritional properties. Historically consumed in Latacunga, Ecuador, its use is mainly limited to traditional drinks and soups, ignoring its potential in baking, especially in the creation of sourdough. This integrative project focused on exploring the application of machica flour in the elaboration of sourdough and its subsequent use in bread making, aligning with Sustainable Development Goal number two, zero hunger, which seeks to ensure healthy and nutritious food for all. The general objective was to elaborate machica based sourdough for its application in artisanal baking. The specific objectives included: to conduct bibliographic research on the nutritional properties of machica, to determine types of bread compatible with this sourdough, and to make three types of bread by hand to evaluate the viability of the product. The methodology combined bibliographic, inductive and experimental studies. The fermentation properties of machica were analyzed, compatible breads were identified and experimental tests were conducted to adjust recipes. The results demonstrated that machica sourdough is viable and nutritious, and its application in artisanal baking can diversify the supply of products in the Ecuadorian market. In conclusion, the project not only highlighted the nutritional value of machica, but also promoted its use in baking.
Machica, a traditional Andean flour made from roasted and milled barley, is underutilized in the baking sector, despite its nutritional properties. Historically consumed in Latacunga, Ecuador, its use is mainly limited to traditional drinks and soups, ignoring its potential in baking, especially in the creation of sourdough. This integrative project focused on exploring the application of machica flour in the elaboration of sourdough and its subsequent use in bread making, aligning with Sustainable Development Goal number two, zero hunger, which seeks to ensure healthy and nutritious food for all. The general objective was to elaborate machica based sourdough for its application in artisanal baking. The specific objectives included: to conduct bibliographic research on the nutritional properties of machica, to determine types of bread compatible with this sourdough, and to make three types of bread by hand to evaluate the viability of the product. The methodology combined bibliographic, inductive and experimental studies. The fermentation properties of machica were analyzed, compatible breads were identified and experimental tests were conducted to adjust recipes. The results demonstrated that machica sourdough is viable and nutritious, and its application in artisanal baking can diversify the supply of products in the Ecuadorian market. In conclusion, the project not only highlighted the nutritional value of machica, but also promoted its use in baking.
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Keywords
Machica, Panificación artesanal, Masa madre