Estudio del fermento de guarapo en la elaboración de pan para diversificar sus usos en la ciudad de Loja año 2021

Abstract

Abstract: The present research work is guided at testing the functional characteristics of the guarapo ferment in the formulation of fat-free bread and bread with fat and to propose a standard formulation of bread with guarapo ferment to spread its alternative use in baking in the city of Loja, diversifying the application of this traditional drink. Starting with an exhaustive analysis of the characteristics of guarapo through bibliographic verification and with the help of experimentation, a standard recipe of a bread with fat (Miga Bread) and bread without fat (Ciabatta Bread) was formulated, after several adjustments through experimentation it was found that the guarapo ferment is suitable for making a sourdough. Once the final product was obtained, a series of tests were carried out that validated its use in baking. An acceptability test and the corroboration of the results were carried out using a Focus Group, which 80% validate the relevant characteristics of flavor, texture and appearance of the two proposals; thus, ending the development of this work successfully.