Desenvolvimento e qualidade de pães de forma integral adicionados de diferentes concentrações de fermento natural.

Abstract

Bread is one and food present in the daily food routine of several countries in the world. This millennial food has undergone several modifications throughout the ages. As a result of these changes and innovations, the bakers have sought to rescue the way in which this food was elaborated in the past, in order to give the loaves unique sensorial characteristics. Initially this food was produced using natural fermentation, but with the appearance of the industrialized biological yeasts, this practice was replaced, which resulted in the expansion of the bread offer with standard sensorial characteristics. In the last years a movement of rescue of the use of the natural fermentation in the bakery has been appearing. The objective of this study was to produce and evaluate the quality of breads produced with natural yeast in different proportions (0, 40 and 60%). For the preparation of the yeast, initially a fermented apple juice was prepared for 192h (eight days), which was used to produce the natural yeast that was used to make the breads. In order to evaluate the quality of the breads, physical-chemical and microbiological analyzes were carried out, as well as the sensorial analysis in order to verify the acceptability of the product. In the physicochemical analyzes, in relation to pH, the 60% sample had the largest reduction (p <0.05) during storage. The results obtained in the titratable acidity analysis showed that the loaves added with natural yeast obtained a higher acidity and the sample with 60% yeast presented twice the acidity of the control sample. In the moisture analysis, a significant reduction (p <0.05) was observed in all samples, due to the aging process of the loaves. In the texture analysis, the hardness of the samples increased over time. This phenomenon is explained by the retrogradation of the starch resulting from the post baking process and the loss of water due to aging. In the microbiological analysis, it was evaluated that the acidity present in the formulations with natural yeast inhibited the growth of fungi. Only the formulation with 40% showed the presence of fungi after the seven days of storage, but lower than the control samples. The sample with 60% natural yeast was able to inhibit the growth of filamentous fungi, contributing to the extension of the shelf life of this product. In the sensory analysis of the focal group, the sample with the addition of 60% of natural yeast obtained the best adjectives in relation to the others being suggested as the best among the formulations tested.