Estandarización de procesos gastronómicos para la elaboración del pan de zapallo a base de masa madre

Abstract

Abstract:The objective of the investigationisto standartize the producciónof a sourdough based pumpkin bread as a new application in bakery, keeping in mind that baking the Curcubita Máxima Pumpkin develops the sourgogh benefits, making it more suitable for formulation and gastronomic processes standardization.In the investigation all the processes for the experiments of baked pumpkin were completely organised, , considering also the sourdough properties as pre natural yeast, so a breadwith aceptable characteristiscs could be cooked and submited into a test with a test with bakery professionals and bread consumers, analyzing each of its highlights like smell, color, flavor and texture the 60% uptake and 50% aroma;and its gastronomic applications, knowledge offer, producto con consumption and specific observations of the products as well.The result of the current research were positive and the reception of the product and its constructive criterio as well were also favorable, this because of the good formulation and standardization of the bread, allowing the initial hypothesis tu reach its primary goal.