Maestrías

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Browsing Maestrías by Subject "CIUC::Ingenierías::Tecnología de Alimentos::Panadería"

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    Producción de masas fermentadas perdurables en refrigeración para su comercialización en establecimientos de alojamiento y restauración
    (Universidad de Cuenca, 2024-01-10) Feijoo Palacios, Daniel Rafael; Guamán Bautista, Jessica Maritza
    The text presents information about the history and evolution of bread as a staple food in different cultures over time. The main ingredients used in bread making are highlighted, such as wheat flour, water, yeast and salt. The possibility of adding secondary ingredients to vary the flavor and texture of the bread is also mentioned. Depending on the mixture of ingredients used, different types of bread can be obtained, such as white bread, whole wheat bread, rye bread, among others. Each type of bread has distinctive characteristics in terms of taste, texture and nutritional value. As for baking in Ecuador, the history of bread in the country is presented, from pre-Hispanic times to the introduction of wheat by the Spaniards. The diversity of ingredients and varieties of bread in different regions of the country is highlighted, as well as the importance of bread in Ecuadorian gastronomy and its international recognition. The characteristics of the raw materials used in baking are also mentioned. In addition, the importance of the choice of flour in the quality and characteristics of bakery products is highlighted. The use of flour rich in gluten proteins (type 45) to obtain more voluminous, light and fluffy pieces stands out. The choice of the type of flour (strength or medium strength flour) will depend on the recipe and the amounts of fats and sugars used. Keywords: bread, sour dough, yeast, fermentation