Diseño de pan con masa madre y microalgas

Abstract

[EN] Bread is a food with high consumption in the Spanish population. Demand of different varieties of it is increasing, moreover it has to provide extra health nutritional benefits. For this reason this paper aims to the formulation, preparation and subsequent rating of 4 breads made from 4 sourdough which were incorporated 1.5% of 4 different species of microalgae to each of them: Isochrysis galbana, Tetraselmis suecica, Scenedesmus almeriensis and Nannochloropsis gaditana. Microalgae have very large amounts of beneficial compounds to health that they cannot find in other foods of plant origin. Many species have been adopted in the legislation of Novel Foods, which was revalued and offer as an alternative to its use as biofuel or feed. Results of color, viscosity and microbiological analysis for the sourdough, and color, texture and sensory for bread show that the sourdough has a different coloration than normal bread and higher viscosities. In addition, lactic acid bacteria responsible for fermentation have more growth than normal bread. The breads baked from these sourdoughs have similar values in the basic properties of regular bread quality, except for the color, which differs significantly. When the bread was evaluated sensory, they show a possible acceptation in the market, and all of them were highly valued

[ES] El objetivo de presente trabajo es evaluar el efecto de la incorporación de una masa de levadura madre con microalgas al pan. El proyecto pretende desarrollarse en el marco de iniciativas del sector público-privado, teniendo como objetivo estudiar los efectos sobre la masa panaria de la incorporción de microalgas. Evaluar la variación que se produce en las propiedades fisicoquímicas y organolépticas del pan siguiendo un proceso de elaboración artesanal. Para ello se cuanta con el asesoramiento del maestro panadero Jesús Machí que aportará su experiencia en los procesos productivos.