Aplicación de técnicas de panadería utilizando pre fermentos naturales con base en Tropaeolum tuberosum (mashua), Oxalis tuberosa (oca), Chenopodium quinoa (quinua) y Opuntia ficus-indica (tuna) para la elaboración de panes artesanales

Abstract

The purpose of this intervention project is the elaboration of a recipe book applying bakery techniques and the use of sourdough and preferments such as: poolish, sponge, biga and pâte fermentée, based on four typical products of the Andean region of our country: mashua, sweet potato, quinoa and prickly pear, in order to encourage the use of different own products, in turn, promote the use of sourdoughs and pre-ferments, as an alternative to traditional bread, improving its quality, flavor, characteristics, etc. To obtain the expected results, a search and bibliographic compilation was started, here were evidenced moments over the years where these Andean products were used and consumed daily by people, this due to their nutritional contribution and their wide variety of applications. In the same way, an investigation was carried out with respect to the sourdough and the pre-ferments to be used, demonstrating that in the past its application in bakery was very common, but with the passage of time this custom was lost, replacing it with the yeasts and current techniques.To carry out this project, a recipe book was elaborated with twenty different types of bread, all of them from different pre- ferments and Andean products, thus demonstrating that a good result can beachieved using ingredients from the region and combining them with those techniques that have been lost. Keywords: pre ferments, sourdough, poolish, sponge, biga, pâte fermentée, mashua, goose, quinoa, tuna, Andean, bakery.