Aplicación de la uvilla physalis peruviana para la elaboración de masas fermentadas en panadería en la Escuela de Gastronomía en el periodo 2013

Abstract

This research aimed to know fermentative qualities of the golden berry for the production of fermented mass of which three pre-ferments were prepared by using different flours which were: rye flour, barley flour (machica) and wholemeal. To determine the product acceptance, a test of acceptability was carried out. It was based on the five- point hedonic scale, which was applied to students of Third semester parallel “B” in the “Escuela Superior Politécnica de Chimborazo”, School of Gastronomy. The product was subjected to laboratory analysis of mold and yeast which demonstrated to meet requirement for consumption according to the Sanitary Standard that establishes the microbiological criteria of quality and harmlessness for food and beverages for human consumption 2004. In the result of the investigation it was observed that the three products presented were well received placing first the barley flour levain bread which had a percentage of 93.33%, nevertheless the rye flour bread got 37% and was the lowest in acceptance. However, it should be stressed that, none of the products reached a low level according to hedonic scale. So it recommended producing and consuming this product since there is no risk to humans.