Aplicación de técnicas de repostería y pastelería con base en productos milenarios de los Andes: chocho y melloco

Abstract

The objective of this intervention project is the application of pastry and confectionery techniques to ancient Andean products such as and melloco, in order to make desserts with them, in this way, encouraging the consumption of these products, because in recent researches, producers of Andean species of tubers have noticed the decrease in demand and consumption of these products which makes each time are produced less which potentially leads to the future of these products being lost.For the first phase of the project, a theoretical investigation of scientific bibliographic sources and field research was carried out on the generalities of each product, the importance and consumption of these, in addition to the organoleptic characteristics, texture and flavor; Data that were used to address the issue of the transformation of products into raw material for use in confectionery and pastry with the purpose of investigating traditional and cutting-edge pastry techniques that can be applied to products to obtain the proposed desserts. Finally, to demonstrate the result, a practical work was carried out through laboratory tests where the different techniques were applied in the products and it was possible to obtain a compendium of 20 pastry and bakery recipes with which it is sought to contribute in a proactive way to Ecuadorian gastronomy by using the Andean products of our land and indirectly to revalue these products. Keywords: pastry, melloco, confectionery, chocho, desser