Elaboración de una carta de panes a base de maíz amarillo con su respectivo maridaje

Abstract

Abstract: Bakery, an essential branch of gastronomy, is divided into classical, artisanal, and industrial categories, encompassing the creation of breads, cakes, and savory bites. Modern techniques include controlled fermentation, the use of sourdough, autolysis, and cold baking. This research focuses on developing a menu of breads using yellow corn as the primary ingredient, highlighting its versatility in the cuisine of Loja. With a qualitative and experimental approach, the study will require multiple trials to determine the best techniques and results in bread making. Different forms of corn, such as dry and tender, will be considered, as well as various ingredients for fermentation, types of sweeteners, baking times, and formats. The aim is to find the combinations that offer the best pairing, whether with sweet or savory preparations. Additionally, the insights of baking experts will be crucial in optimizing the final results, promoting the creative and modern use of yellow corn in menus and tastings.