FORMULACIÓN DE UN BANCO DE MASAS MADRE A BASE DE ELEMENTOS AGRÍCOLAS DEL DEPARTAMENTO PARA CREAR NUEVOS PRODUCTOS DE PANADERÍA

Abstract

Sourdough is a natural culture of micro-organisms, mainly yeasts and lactic acid bacteria, used in the fermentation of bakery products. It is composed of a dynamic and complex mixture of these microorganisms, where yeasts, such as Saccharomyces cerevisiae, and lactic acid bacteria, such as Lactobacillus and Leuconostoc, play key roles in the fermentation process (Gobbetti, 1998; De Vuyst and Neysens, 2005).
It is made from a mixture of flour and water that has been fermented by naturally occurring yeasts and bacteria present in the environment. It is used as a leavening agent in bread making, providing flavour, aroma and improving the texture of the bread. In the research carried out in this project, 4 types of sourdough doughs different from the one made with wheat flour were produced, using starchy agricultural products from the region, in this case maize, banana and cassava. The sourdough bank is composed of the flours produced within the project and with other wheat flour flours that have been produced since 2020.