AVALIAÇÃO DA QUALIDADE E DIGESTIBILIDADE DE PÃES PRODUZIDOS COM FERMENTO NATURAL INOCULADO COM Limosilactobacillus fermentum 139

Abstract

In recent years, sourdough breads have gained prominence in the baking industry due to health benefits, sustainability and improved sensory characteristics. The preparation of these breads involves a complex fermentation with microorganisms such as lactic and acetic bacteria, and yeast, playing a crucial role in production. This microbial combination not only generates carbon dioxide for fermentation, but also produces compounds that influence flavor, acidification, proteolysis and fungal inhibition. Variations in microbiota, fermentation conditions and raw materials affect the functionality and quality of bread. In this course conclusion work, emphasis is given to the probiotic strain Limosilactobacillus fermentum 139, known for its beneficial properties, such as production of organic acids and proteolytic action against the gluten network, contributing to preservation and digestibility, respectively. Therefore, the objective of this work was to evaluate the quality and digestibility of breads with natural yeast, inoculated with L. fermentum 139 (FN 139), as well as to compare with breads produced from commercial biological yeast, aiming for greater control and generation of products, that contribute to the gastric comfort of consumers. The physicochemical and microbiological characteristics were evaluated, as well as the in vitro digestibility of the protein of the breads developed. Breads produced with natural yeast, whether inoculated or not, showed satisfactory results in terms of health and quality. The microbiota of these yeasts stabilized from the fourth day onwards, both in relation to lactic acid bacteria (LAB) and yeasts, and the pH and acidity of the yeasts were also adequate. The breads produced were free from contamination and suitable for human consumption. Furthermore, breads made with natural yeast demonstrated superior physicochemical characteristics compared to commercial yeast. The digestibility of the proteins in these breads was satisfactory, with all tests indicating a digestibility greater than 80%, with the PFN 139 yeast being the best performing with 89.75% protein digestibility, in contrast to the P CM yeast, which obtained 77.40%. In summary, breads produced with natural yeast inoculated with Limosilactobacillus fermentum 139 appear to offer significant improvements in the characteristics evaluated, although additional studies are necessary to evaluate the nutritional aspects of these breads.