Efeito da adição de fermento natural na qualidade de pães

Abstract

Bread is an ancient food, consumed in the world, in different types and forms, depending on cultural habits; Can be conceived as popular and sacred, inexpensive and accessible to all social strata, its consumption is increasing due to its sensory characteristics, price and availability in the market. Sourdough breads are made with natural yeast, which is a blend of cereal flours with a heterogeneous population of lactic acid bacteria and yeast, developed by spontaneous fermentation or initiated through the addition of culture starter. Combining the new trend in the production of rustic breads added with natural fermentation with the need to create products using this technique to meet the growing demand, two types of breads with 40% and 60% natural yeast addition were developed in this study And control formulation. In the results obtained in the physicochemical analyzes, a reduction (p <0.05) of pH and acidity was observed for samples added of 40% and 60% of natural yeast, and there was no difference between them, being associated with diversity Of microorganisms. In the texture, after seven days of storage (28 ºC), it was noticed an increase in hardness, for all formulations and significantly higher for breads added with natural yeast, as well as chewability, which also increased over time, being higher in the Breads added 60% of natural yeast in relation to the others. Despite the greater acceptability of the control formulation, the naturally fermenting breads received a concept between 5 and 6 according to the hedonic scale, being: neither liked nor disliked and liked slightly. The results suggest that the addition of natural yeast in breads strongly influences the physico-chemical and sensorial haracteristics, being necessary the evaluation of other concentrations of addition of yeast and microbiological tests during storage.