Aplicación de técnicas de cocina molecular en la elaboración de propuestas de repostería utilizando mora, uvilla y babaco

Abstract

The following papersummarizestheconcepts andapplications of molecularcuisineintroducedinthearea ofthepastrywhenusedby running varioustechniques and theuseofadditives enabling changethe textureofa foodwithoutaltering itstasteandachievethepresentationa dessert withoutcausingchanges initsorganoleptic characteristics.

This paper aims at applying techniques of molecular cuisine in the development of fifteen proposals pastry using fruits such as blackberries babaco and uvilla. At the same time to know the properties of these fruits and their use within the pastry for the development of fifteen new proposals which meet the needs of innovation in the pastry besides experimentation that will allow appreciate the use of the fruit and its response to the submission to the implementation of the various techniques of molecular cuisine proposals. And the development of a test acceptance of taste and pleasure both visually and taste within a group of people.

Pastries, molecular cuisine ,blackberry, uvilla , babaco .