Diseño de un menú de panes elaborados en base a la quinua y sus maridajes correspondientes.

Abstract

Abstract: The research work presented addresses various perspectives in the field of baking, including the introduction of a product that, by nature, does not contain gluten and which is not used in the bakery. Currently, there is no offer of quinoa-based breads on the market, although this pseudo-cereal is distributed commercially. From the physical and organoleptic characteristics of quinoa, formulations were designed for the preparation of four different types of bread: lean, flat, enriched and with the technique of caustic bath. During the formulation process, wheat flour was replaced with wheat flour. quinoa in a maximum of 30%, achieving products where the presence of the ingredient was perceived base without altering the essential characteristics of a bakery product, such as the correct gluten development, a properly alveolated crumb depending on the type of bread and an appearance pleasant visual. Furthermore, through an acceptability test applied to a focus group of professionals, the proposal was consolidated and validated and a variety of pairings were suggested that complement each of the preparations.