Desarrollo de panes de fermentación larga a partir de la levadura residual del proceso de elaboración de cerveza artesanal de toronche

Abstract

Abstract: This study analyzes the feasibility of using residual yeast from the grapefruit craft beer brewing process in the production of long-fermented breads. The aim is to enhance the value of this byproduct within the baking industry through an innovative culinary proposal that demonstrates its gastronomic versatility. The research proposes a sustainable alternative for utilizing the yeast left over after alcoholic fermentation, using it as a leavening agent in baking. To validate its application, a sensory acceptability test was conducted, evaluating the organoleptic characteristics of the bread produced. The results indicated an overall flavor acceptance of 59.37%. These findings confirm that residual yeast possesses functional properties that improve the texture and flavor of bread, making it a viable ingredient for long-fermented products. Furthermore, its reuse contributes to the circular economy by preventing this byproduct from becoming waste, promoting sustainable practices in the food industry.