Desarrollo de un manual de técnicas de elaboración y procesamiento de panes preelaborados y punto terminado

Abstract

The present degree work proposes the creation of a manual of techniques and processes of elaboration for pre-elaborated bread and finished point with traditional breads, international and author with rescue of Andean ingredients: goose, white carrot, purple corn, quinoa, amaranth and sambo seed.This intervention project begins with the compilation of bibliographic information regarding the history of the bakery and the traditional bakery in the city of Cuenca, as well as obtaining nutritional, organoleptic and historical information on the products Andean to use. Subsequently, research is carried out on contemporary techniques of elaboration, storage and conservation of breads, with emphasis on the use of additives foodstuffs, preferments, time control: baking, cooling, refrigeration, frozen and preservation. In addition, with the help of bibliographical references, analyze the advantages and disadvantages of the use of additives to improve the characteristics organoleptic properties of the breads, as well as the benefits and complications of making pre-baked bread. Finally, a recipe book of 20 breads with their respective processes, quantities and techniques for the preparation of the operations manual of pre-made and frozen breads respecting the regulatory norms of food and food safety, INEN storage regulations for processed foods, INEN 93 1976-06, 94 1979-06 and 95:1979 of the classification of bread, INEN 1334-1 and 13342-2 of the labeling of food products. To conclude, in the present titling work, gastronomic techniques are developed of bakery, for the improvement of precooked and frozen doughs. the manual of processes presents flowcharts and informative tables of the elaboration of each bread based on the bread recipe book. Keywords: Bakery. Precooking. Food Additives. Fermentation. blaster of temperature. Andean foods.