Caracterização físico-química do levain obtido a partir de diferentes farinhas

Abstract

The wheat flour derivates have it's consumption consolidated in throughout the national territory, being that the bread it´s a nutritious and affordable food. In the quest to answer the calls for new products, has been created a culture of rescue of the traditional gastronomy, in such, naturally lfermented bread has been getting great prominence. In this way, the presente work aimed to characterize the physical and chemical aspects of levain obtained from different types of flour (white, wholegrain and organic). The flours were characterized in terms of moisture, ash, proteins, fallin number, and damaged starch. After that, the levain cultures were developed with a standardized feeding system for a seven-days period and for each days samples were collected for analysis of total titratable acidity, pH, water activity, and sugars. The results of the flours analysis indicated that moisture and ash levels were inside the range of the nacional legal standards and the levels of protein were average. White flours samples had the highest levels of damaged starch and the falling number varied from 338 to 393 s. The levains analysis showed that the water activity remained high throughout the entire development (>0,97) for all samples. The tritatable acidity values varied over time and between the different samples, but on the seventh day, the values were statistically equal. All samples showed a reduction in their value of pH in relation to time 1 and with a predominance of lower values for the levains obtained from white flours. The results of this study showed that there is no standard behavior for concentration of total soluble sugars throughout the development of levain for all types of flour. It was also not possible to identify difference in the concentration of total soluble sugars according to the flour types.