Estudio de viabilidad del uso del SCOBY resultante de la kombucha de té verde activado con edulcorante (miel y Stevia) en el leudo del pan de campo

Abstract

Bakery since its inception has evolved both in preparation and cooking methods, in the same way it has sought alternatives to generate an adequate leavening to obtain the best results; Mainly the human being has been looking for yeasts or methods of leavening with which to achieve this goal. Industrially, the well-known commercial yeast Saccharomyces Cerevisiae has been handled, which has become indispensable when making bread. In this way, when investigating the kombucha that has as raw material the SCOBY for its proper elaboration, the same that has in its composition a group of bacteria and yeasts which we seek to be the ones that act on the bread. On the other hand, SCOBY was fed with non-traditional sweeteners in the preparation of kombucha, such as Stevia and honey. Thus, the present work sought to investigate the viability of SCOBY to be used as a new yeast within the area of baking. For this, a record was made where the fermentation process of the SCOBY with the different sweeteners during a certain time is recorded. In the same way, the resulting SCOBY was used within a standard dough of country bread, which was subjected to different times of block leavening in order to identify its due results and analyze them through a tasting carried out by a panel of experts in the area of the gastronomic industry. Keywords: SCOBY, sweeteners, fermentation, bakery