Análisis Bibliométrico sobre el Proceso de Molienda en la Transformación del Trigo en Pan a Partir de Harina Madre

Abstract

The transition of wheat refers to the process of milling wheat to obtain the mother dough, which is used in bread making. This process involves milling the wheat in a mill to separate the bran and germ from the endosperm, which is the part of the grain used to make flour. The mother dough is a natural fermentation dough obtained from a mixture of flour and water and serves as the base for breadmaking. This process has evolved throughout history and has been fundamental to human nutrition. Today, there are different methods and techniques to produce flour and bread, both industrial and artisanal. However, the production of bread from mother dough continues to be valued by many bakers and consumers due to its unique flavor, aroma, and texture. The review of the wheat transition process and the obtaining of mother dough remains an important topic in the baking industry. In addition, obtaining mother dough from wheat involves the use of specific techniques and methods to ensure the quality of the final product. It is necessary to control humidity, temperature, and fermentation time to obtain quality and stable mother dough. Mother dough is also considered a healthier alternative for breadmaking, as it contains beneficial microorganisms that aid in digestion and nutrient absorption.