Impact of fermented chicha de jora on the technological properties of baguette bread

Fermentation plays a crucial role in breadmaking, directly influencing the technological quality of the final product through its content of sugars, yeasts, and lactic acid bacteria. This study aimed to evaluate the effect of incorporating fermented chicha de jora on bread’s technological properties, emphasizing its contribution to dough fermentation and structural development. An experimental design was employed, comparing a control formulation with three variants containing different proportions of chicha de jora, poolish, corn flour, and vegetable shortening. Key parameters such as loaf volume, height, and texture were analyzed. The results demonstrated that the formulation containing 30% chicha de jora, water, and poolish achieved the most favorable balance between dough expansion, fermentation rate, and product quality. Although the other formulations presented specific strengths, Recipe 4 showed superior overall performance. These findings suggest that chicha de jora enhances fermentation dynamics, crumb texture, and structural integrity while serving as a natural and functional alternative or complement to commercial yeast. Furthermore, its inclusion supports the valorization of traditional Andean ingredients, merging cultural heritage with technological innovation in breadmaking. The results position Recipe 4 as the most efficient and well-balanced formulation for producing high-quality baguette-type bread.