Guía Gastronómica para la Utilización del Café en Productos de Pastelería. Riobamba 2012

Abstract

The present investigation is descriptive, cross-sectioned and prospective in the Use of coffee in Pastry Products with the proposal of a Gastronomic Guide. Acceptance questionnaires of the preparations were applied using coffee to the students of the gastronomy school. Eighteen pastry products of six lines were elaborated; pies, pieces of bread, crackers, mousses, gels and creams of wich 5 passed the acceptance proof, pies with 91.22% crackers whit 60%; mousses with 61.33% and gels with 75.67% except for the pastry creams with only 48% which requires to improve the combinations and presentations to reach higher acceptance levels. Therefore it can be said that these proofs have been successful and 13 of the 18 products are recommended to be incorporated to the gastronomic Guide for their social diffusion as they passed the minimum acceptance established in 50%. The final conclusions permit to establish that further investigation must be carried out to foster the use of coffee in new varieties of elaborated products of pastry and improve the combination of ingredients and the presentation.