Maestrías

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Browsing Maestrías by Subject "Fermentación"

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    Aplicación de la técnica de fermentación en seis productos cultivados en la provincia del Azuay y el desarrollo de un modelo de estrategias para su comercialización
    (Universidad de Cuenca, 2024-01-16) Chalco García, Juan Gustavo; Hidalgo Miño, Dimitri
    This thesis was carried out in order to rescue and promote the sale of an ancient culinary process, which, in addition to being a widely used technique in the world gastronomic culture known as "fermentation", is considered very healthy due to its purifying and regenerative contributions in the health of those who practice, as much as they like, allows us to extend the useful life of food, mainly vegetables or fruits through this preparation, the organoleptic properties of fermented products are altered, giving them more complex and unique flavors to the preparations applied with this process. The proposal with ferments has allowed us to verify that its preparation is simple, made up of nothing more than salt without iodine, water, sugar, and a base culture for certain ferments such as flavored kombucha, or sauerkraut with salt, and pickles with salt and sugar, and the very rich kimchi for its use of fruits and vegetables grown throughout the year in the local environment, also through the experimental process it has allowed me to have a real estimate of the cost of production for its commercialization. The products used for this practical thesis are: Uvilla, farm turnip, tree tomato, Naranjilla, May flower apple and sweet cucumber, these products that are easy to acquire and that are generally found throughout the year in the local environment, which means an abundance of certain products in the Azuay region - Ecuador. The artisan elaboration that I have carried out in this fermentation process has allowed me to discover new umami flavors, which, in addition to being exquisite, have a high nutritional level for those who consume them. Finally, after the practical investigation, a marketing management model for fermented products is recreated. Keywords: fermentation, brine, organoleptic, administrative management
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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