Diseño de un Menú de Panes Elaborados en Base al Choclo Tierno y sus Maridajes Correspondientes

Abstract

Abstract: The research explores the design of a bread menu using soft corn as principal ingredient. Where baking is a culinary art that focuses on preparation and baking baked goods, such as bread, cookies, and other products included in this branch of baking. Traditionally, baking has been based on ingredients such as flour, yeast, salt and water, but currently different ingredients are also being explored to create new products. In Ecuadorian cuisine, tender corn is widely used. thanks to its characteristics, both in flavor and aroma. Taking into account these bases Recipes were formulated for the preparation of three different breads, such as two lean breads. of high hydration and an enriched bread, adding cooked tender cholo puree to the recipe without reducing the amount of flour, managing to capture the characteristics of the base ingredient. To evaluate the acceptability of the product, a sensory test was carried out where a group of panelists to taste the different products made, showing the possibility of use soft corn in bakery.