Resumen
Este estudio investiga la viabilidad y los beneficios de la harina de chícharo en la fermentación de masa madre, destacando su potencial como alternativa sostenible y nutritiva para la panificación. Se monitoreó la cinética de crecimiento de bacterias ácido lácticas y levaduras, observando un patrón de crecimiento exponencial seguido de estancamiento logístico, lo que señala una exitosa adaptación al medio fermentativo. Los análisis proteicos demostraron que la masa madre de chícharo tiene un contenido proteico superior al de la masa madre de trigo, resaltando su capacidad para enriquecer nutricionalmente los productos de panadería. Los resultados sugieren que la masa madre de chícharo mejora significativamente el valor nutricional del pan, aportando mayor nivel de proteínas. En conclusión, la harina de chícharo ofrece una alternativa viable a la harina de trigo en la elaboración de pan, con implicaciones importantes para la innovación alimentaria. Se recomienda futura investigación para optimizar las condiciones de fermentación y explorar el impacto de diferentes cepas microbianas, abriendo camino para aplicaciones más amplias en alimentos fermentados.
Citas
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