Descripción y caracterización del Pan de Suelo en la ciudad de Loja, para estandarizar el proceso, protegiendo el valor tradicional y cultural

Abstract

Abstract: Soil bread has been cataloged as an identity product in the city of Loja due to its high consumption due to its unique flavor and aroma. In this context, the importance of its study arises from a gastronomic approach in order to characterize its organoleptic characteristics together with its processes. Through research with the main processors and merchants in the city, the practice of this activity stands out in order to support their families, additionally it is found that each processor has different recipes, this is because each one of them keeps jealously the production secrets inherited by past generations, however, the varieties share characteristics such as portion size, flavor and aroma with which it is concluded that what gives the characteristics and the name to said product is the cooking technique from the use of the clay oven which has a dome shape with an opening in the front to introduce the faique firewood that will generate the necessary temperature for baking the bread.