IMPACTO DA FERMENTAÇÃO NATURAL NA PANIFICAÇÃO

Abstract

Bread is one of the oldest foods in the world and over time has undergone many changes and innovations in its formulation. Consumed widely by society, this is a product that has also been the target of the market trend, consumer demand and demand for healthier foods, seeking an improvement in well-being combined with quality products. This is a work that aims to carry out an analysis about the impact of natural fermentation on the history and on the bakery market and also on the quality of the products. This is a bibliographic research that directly addresses the entire bread-making process and how the ingredients, the type of yeast or the mixing method used can alter the sensory, physical and nutritional characteristics of this food. The use of sourdough influences many aspects of bread, such as flavor, texture, aging process and nutritional properties. Breads produced from a natural fermentation and enriched with whole grains prove to be a good source of fiber intake, for example, which contributes with benefits directly related to health and also adding flavor and aroma to the product. The bakery market is constantly undergoing changes seeking to keep up with and meet consumer demand.