Propuesta gastronómica para la aplicación del siglalón en diez masas batidas de pastelería clásica

Abstract

This research work aimed to highlight an autochthonous Andean product known as siglalón, under two fundamental guidelines: its gastronomic and nutritional values. In order to achieve these objectives, three processes or stages where carried out. First, we researched on the origin, history and features of the studied product in order to introduce its good qualities into classical pastry.

In the second research process we carried out a study on classical pastry, emphasizing on whipped dough category as regarded to its background, techniques and most common applications.

Finally, the technical knowledge acquired was bound to the siglalón properties as to maximize its utilization and design a proposal for its use in ten whipped dough preparations based in classical pastry.