FERMENTO NATURAL DESIDRATADO INOCULADO COM BACTÉRIAS ÁCIDO LÁTICAS: UMA REVISÃO

Abstract

The manufacture of bread reached its peak thanks to technological advances, but the quantity and speed may not bring the desired quality or the healthy appeal sought nowadays. Based on this, the industry and artisan bakers have returned to using traditional methods in the production of bread. Natural fermentation has been used as an alternative to the high load of additives in industrialized breads. The "clean label", a nutritional trend, has the need to recognize the ingredients in purchased products, as well as the production of products with less additives and artificial preservatives. Natural yeast adds these characteristics when used in replacement of artificial ingredients. But the industry demands a pace that requires techniques that speed up processes. With that in mind, having an inactive, dry natural yeast is an alternative to production with reduced time. The practicality of a ready-made natural yeast dispenses with the necessary wait in the process, in addition to the investigation of techniques and microorganisms that can help in the quality of this product are essential.