Evaluación de mejoradores de masa para la panadería disponibles en la ciudad de Cuenca

Abstract

Our research topic is focused on the evaluation of the dough improvers applied by the bakeries in Cuenca, to determine their performance with the pass of the days and their useful life in the water bread, egg bread and whole bread. Three types of improvers were used for each type of bread. The bread was presented to an expert panel in order to evaluate each improver according to their organoleptic characteristics; this will be possible through a variance analysis in the INFOSTAT program. The purpose is to publicize the advantages and disadvantages of the using of the dough improvers. On the water bread, improver “B” showed greater efficiency, likewise, on the whole bread improver “A” was the best and finally on the egg bread, improver “C” was the most useful. These dough improvers extend the optimum life of consumption of the breads, therefore the artisan and industrial bakers could dispose freely of these improvers and take advantage of their benefits.