Food composition analysis of chicha de Jora bread
DOI:
https://doi.org/10.70221/rgc.v4i2.101Keywords:
chicha, jora (malted maize), food composition analysis, bread, yeastAbstract
This article discusses the Bromatological Analysis of bread made with chicha de Jora yeast. Bromatology examines the physical, chemical, and microbiological processes involved in the production, preservation, and processing of food. The main ingredient of this bread is chicha de Jora, a beverage originating from the Inca era and considered part of intangible heritage. The yeast used in chicha de Jora is not well understood; this article aims to demonstrate that the yeast produced in chicha de Jora, known as concho or embers (the thick substance remaining at the bottom of the pot), is transformed into a nutritional yeast suitable for bread making. Bromatological Analysis reveals that the bread produced has higher nutritional values than white and whole-grain breads. The author references oral accounts from those who used chicha de Jora to make bread, dating from 1933 to 1936, and approximately 1990 to 2000. This study employs a quantitative, non-experimental, cross-sectional design at a descriptive level, examining the benefits of chicha de Jora yeast and fermentation. It describes the processes using data and compares them with findings from other studies.
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