Estabelecimento de fermento natural a base de suco de uva e produção de pães

Abstract

Bread is a food consumed in large quantities in the world. Among the products made with wheat flour, bread is the most consumed. Production, types, forms will depend on cultural habits. Bread is a staple foodstuff, being a low-cost and highly available product in the market, serving all social classes. Natural yeast, also known as sourdough or levain, consists of a mixture of cereal flour and water, fermented with yeast and lactic acid bacteria. With the increasing search for new products, breads made with natural fermentation are extremely attractive, as they provide distinct sensory characteristics to traditional breads. The main objective of this study is to produce breads with partially fermented grape juice and compare them to breads produced with pasteurized grape juice, with the addition of biological commercial yeast. Subsequently physical-chemical analyzes were performed. The fermented juice presented a pH between 3.57 and 3.66, the ideal pH for alcoholic fermentations, as well as a reduction in total soluble solids, verifying that there was conversion of sugars present into cellular energy, with the production of ethanol and carbon dioxide. The samples compared were F1, formulation made with commercial yeast and F2, which in turn is the formulation made with fermented juice. The specific volumes of the breads showed significant differences (p<0.05), where the physical-chemical analyzes showed a greater volume in the F1 formulation (6.83 mL/g) compared to the F2 (4.41mL/g). There were differences in the moisture of the samples, where the F2 sample had a higher moisture content (25.14%) while F1 had a lower value (20.26%). In the analysis of proteins F2 obtained the highest result (2.08%), whereas F1 (1.42%). The analyzes of ash F1 showed a higher concentration (1.14%), and F2 showed a relatively lower content (0.50%). The analyzes also indicated a difference in color, where F1 presented a slightly darker core, while the F2 sample presented greater opacity. This is compatible with what is found in the studied literature.