Creación de masa madre a base de máchica y su aplicación en la panificación

Machica, a traditional Andean flour made from roasted and milled barley, is underutilized in the baking sector, despite its nutritional properties. Historically consumed in Latacunga, Ecuador, its use is mainly limited to traditional drinks and soups, ignoring its potential in baking, especially in...

• Hoofdauteur: Varela Jaramillo, Mauricio José (author)
• Formaat: bachelorThesis
• Gepubliceerd in: 2024
• Onderwerpen: machica, panificación artesanal, masa madre
• Online toegang: https://repositorio.puce.edu.ec/handle/123456789/44643