Elaboración de masas madre con cultivo de yogur, kéfir, tíbico y kombucha para producción de panes artesanales

Abstract

Sourdough bread is an elaboration with slow fermentation techniques, generating wild yeast and lactic acid bacteria of natural origin that lead to get a bread with a distinctive and nutritious flavor, which made with appropriate techniques add value and make the difference with other breads. This is why the present project of intervention: “Elaboration of sourdoughs with culture of Yogurt, Kefir, Thybic and Kombucha for production of artisan breads”, proposes the preparation of sourdoughs with the contribution of yeasts and other microorganisms given by the biological cultures of yogurt, kefir, thybic and kombucha, which are integrated in its elaboration by means of reactions, processes and controlled parameters of flavor, texture, color, temperature and pH. A survey was carried out on the consumption of sourdough bread, as a result 73.3% would consume this product continuously and 26.7% not, which leads us to deduce that sourdough bread would now be more accepted. In this proposal, five sourdoughs were elaborated, one without addition of cultures as base sourdough and the other four with the addition of the biological cultures indicated above, applying these sourdoughs in ten variations of breads of different flavors, as a final result the tasting panel qualified with an average acceptance of 97% in appearance, 94% in color, 92% in texture, 92% in flavor, 96% in aroma and 91% in resilience, giving an overall total rating of 94% of acceptance of the proposal, which validates and recommends the production of bread types with sourdoughs made with biological cultures.