Aplicación del fermento de la piña en procesos de panificación en la ciudad de Loja 2023

Abstract

Abstract: This research work focuses on exploring the possible applications of pineapple peel in gastronomy, since it is usually used only as a flavoring and flavouring of drinks, and as a softener for meats. In order to take advantage of its fermentative capacity, a ferment was formulated using an equal mixture of whole wheat flour and pineapple ferment, which was subsequently subjected to an incubation temperature of 18°C - 20°C for 7 days. After this period, three varieties of rustic bread were produced: peasant, enriched with salt and enriched with sweet. Which were subjected to a sensory evaluation in terms of color, aroma and flavor to a group of 6 people, involving teachers of gastronomy of the Particular Technical University of Loja and local bakers. To do this, a tasting test was applied on a hedonic scale of 5 points to collect the data obtained. After completing this work successfully, the optimal use of resources in the food industry is highlighted.