Evaluación de pre-fermentos de uvilla, jora, yogurt y levadura en una receta básica de pan artesanal. Riobamba 2014

Abstract

This investigation aims to compare several preferment’s (cape gooseberry, jora, and yoghurt). The Starter method was applied to use it in a basic bread recipe and analyze its several characteristics, reactions and results. The formula was determined by selecting the product to be fermented. The following day both 175 g of the first ferment and 120 g of flour for the experiment preparation were used. For the refreshing technique, the mixture was divided in half. The first part was used in which 120 g of ferment and 130 g white flour were added. The procedure was repeated for 4 days. The preferment-added bread was gotten by replacing yeast, using the baker percentage, knowing the exact amount of flour and liquid the test has which got reduced in the recipe. Upon including them, the ingredients were mixed and taken to the oven at 180 ºC for 20 minutes. The microbiological analysis was done at the SAQMIC laboratory complying with INEN regulation. It was proven that bread with different preferment can be eaten by human beings. Then the organoleptic tests was done. It is concluded that adding preferment’s in a bread recipe with the same treatment presents different characteristics in smell, taste and texture, that is, it can be used differently. That is why it is recommended to control the temperature and the time so that organoleptic characteristics can be handled.