Browsing by Author "Villavicencio Jimbo, David Esteban"

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    Desarrollo de pan nutritivo de masa madre sin gluten a base de Quinua (Chenopodium quinua) y Chía (Salvia Hispánica), con hidrocoloides para optimizar sus propiedades organolépticas
    (Universidad de Cuenca, 2025-09-12) Murillo Patiño, Paola Cristina; Villavicencio Jimbo, David Esteban; Pacheco Salazar, Vicente Guillermo
    This project focuses on the development of gluten-free sourdough bread, using pseudocereals such as quinoa and chia, in combination with hydrocolloids, to improve both its nutritional value and organoleptic properties. The growing demand for gluten-free products has increased interest in bread, a staple food due to its accessibility, versatility, and cultural significance. However, replicating the structure and sensory characteristics of traditional gluten-free bread represents a considerable technical challenge. Thus, pseudocereals represent a promising alternative due to their high nutritional profile. Sourdough fermentation was implemented as a strategy to optimize flavor, texture, and digestibility of the final product. Furthermore, hydrocolloids such as xanthan gum and transglutaminase were instrumental in compensating for the absence of gluten, providing viscoelastic properties to the dough. Through an iterative process of formulation, testing, and adjustments, several bread recipes were developed and optimized using different combinations of flours and hydrocolloids. The need to mitigate certain organoleptically unfavorable notes associated with psyllium and some flours was also addressed through the use of aromatic ingredients and flavor balancing strategies. This work integrates practical experimentation with scientific foundations for the development of a functional and nutritionally enriched food product. This contributes to the development of gluten-free bakery products by proposing innovative alternatives that prioritize both health and sensory acceptance, and demonstrates the potential of new ingredients that respond to diverse needs.