Aplicación de las técnicas de repostería y pastelería para la elaboración de postres libres de azúcar refinado y grasas vegetales saturadas

Abstract

The purpose of this intervention project is to make a healthy pastry recipe book using natural sweeteners that have not gone through an industrial refining process, in addition, with the use of unsaturated fats and obtained naturally from products such as dry fruit and vegetable fats. Given that within pastry and confectionery most of the products made have as main ingredients sugar and butter, the latter have become a threat to the health of people being the consumption of sugar and fat one of the main causes of obesity and diabetes, making sweets and desserts providers of empty calories to the human organism; thus, arriving at a gastronomic proposal as a response to a health problem. This precedent gives way as a first point to research on what substitutes could be used to provide desserts with that sweet and own structures that provide both sugar and fats in pastry preparations, analyzing their nutritional characteristics, flavor, glycemic index, level of sweetness and texture. As a second part it is defined what pastry techniques could be applied in these products to finally propose a recipe book of desserts free of refined sugar and saturated fats, based on fruits, leaf infusions, dry fruit and unsaturated vegetable oils. Thus, demonstrating that you can innovate and have proposals that are healthy, linked to a conscious diet, in trend with the forms of current consumption that, in addition to satiating and satisfying will not negatively affect the health of those who consume them, making these proposals an alternative for those who for fear of health problems are deprived of dessert or who have good eating habits. Keywords: desserts, healthy, substitutes, sugars, fats, refined.