Elaboración de helado duro de pan de masa madre

Abstract

Abstract: The purpose of this research project is to develop a hard ice cream made from hardened sourdough bread, with the goal of utilizing this commonly discarded byproduct and reducing food waste. Three presentations were formulated: a cup, a popsicle, and an alfajor cookie. These were evaluated through sensory analysis to determine their acceptance in terms of color, aroma, flavor, and texture. Techniques for their formulation included ingredient balance, the addition of stabilizers, and control of parameters such as viscosity and storage temperature. The methodology used was a mixed approach, combining experimental phases with consumer acceptance surveys. The results showed that the sourdough bread-based ice cream was highly sensory accepted, with the cup presentation being the highest rated. The research demonstrates the technical feasibility of transforming a bakery waste product into a value-added product, proposing an innovative, replicable alternative aligned with the principles of sustainability in professional gastronomy.