Evaluación de la influencia del tiempo de fermentación de la masa madre en las propiedades sensoriales de un pan multicereal tipo Sourdough

Abstract

Currently, consumer preferences are oriented toward natural, nutritious foods with attractive sensory qualities. In this context, sourdough has regained a relevant role in baking, thanks to its ability to create a microbiological environment conducive to the development of compounds that contribute to the flavor, aroma, texture, and appearance of bread. One factor in this process is fermentation time, as it directly influences the expression of these properties, especially in the production of multigrain bread, promoting the development of innovative products. This research responds to a current need in the food sector by focusing on the use of sourdough with different fermentation times in the production of multigrain sourdough bread, with the goal of modifying and optimizing its sensory characteristics. To this end, three different bread formulations were developed, each with sourdough fermented for different periods of time. These were subjected to sensory analysis to determine the most accepted. Microbiological analyses were also performed to ensure the safety and quality of the final product. All ingredients were carefully selected and processed under controlled conditions, resulting in a safe, nutritious, and value-added food. In conclusion, the multigrain sourdough bread developed represents a nutritious and healthy alternative, offering benefits to consumers due to its sensory qualities and nutritional composition. It also provides technical and scientific information by using sourdough with different fermentation times.