Efecto del tiempo de fermentación de la masa madre sobre las características organolépticas del pan tipo tapado

Abstract

New generations are adopting eating styles associated with healthy and sensorially acceptable routines, focusing on discovering new sensations, which has allowed the bakery line to include sourdough products. The use of sourdough has regained importance in the food industry, as it is an ideal habitat for the growth of yeast and bacteria, conferring special sensory characteristics. The development of this research work provides a solution to the current need, focusing on including sourdough with different fermentation times in the elaboration of covered bread to modify the sensory characteristics. Four formulations of tapado bread with sourdough inclusion were proposed. In the sensory analysis, the sample with sourdough after 7 days of fermentation stood out, which presented the best values of flavor, color, and acceptability. The flour mixtures were analyzed by mixing, and the bread made was evaluated by texture. The texture analysis of the bread samples showed favorable values of hardness, elasticity and chewiness of the sample with inclusion of sourdough after 7 days of fermentation. Finally, in mixography, significant differences were observed in C1 (water absorption index), in contrast to C2 (protein quality), C3 (gelatinization), C4 (amylase index), and C5 (starch retrogradation).