Propuesta de uso creativo de frutas ecuatorianas en la panadería

Abstract

Abstract: This research explores the creative study and use of Ecuadorian fruits in the formulation of baked goods. Thanks to the country's diverse microclimates, there is a wide variety of fruits available; however, their use is mostly limited to juices, fresh consumption, and pastries. The study focuses on three main fruits: pineapple, orange, and coffee. Their application in baking includes use as a base for preferments, sourdough starters, and as enriching components in bread, whether as fat substitutes or aromatic infusions thus surpassing their conventional uses. The organoleptic characteristics of each fruit were also considered to maximize their potential in every preparation. Based on this analysis, three types of bread were developed: a sourdough bread made with pineapple, a crumb-style bread using a coffee-based sourdough, and a focaccia infused with orange. The final products were evaluated using the Karlsruhe scale and a hedonic scale by a professional tasting panel, providing technical validation for the proposal. This research demonstrates that local fruits have significant potential to drive innovation in Ecuadorian artisanal baking.