Bambu como fonte alternativa de açúcares para a fermentação e sua aplicação na fabricação de produto de panificação

Abstract

This work addresses the glucose production from cellulose obtained from Moso bamboo shoots. Acid hydrolysis of cellulose is one of the ways to obtain glucose, which plays a crucial role in fermentation. The application of the sugar obtained in this biochemical process and its use in the production of baked goods becomes an essential ingredient of output, as microorganisms convert glucose into ethanol and carbon dioxide, with a more direct and rapid utilization pathway by yeasts, contributing to dough growth and bread structure formation. Aiming to present the development of an innovative product, starting with the conversion of bamboo cellulose into glucose, there is potential use for the food industry. Highlighting the characteristics and analytical methods used during the project's execution, several laboratory analyses were carried out to ensure that the final product met expected quality standards. The development process included obtaining glucose and its specific formulation for three types of bread, followed by tests to evaluate physical and physicochemical characteristics. Infrared analyses, water activity, moisture, ash, minerals, color, and texture were conducted at various stages of the work. The results reveal that the developed baked product meets established criteria, presenting adequate physical characteristics. The infrared analysis of glucose obtained from bamboo cellulose can demonstrate the presence and identification of specific functional groups in the cellulose-to-glucose conversion process. In the product, the texture was influenced by the substituting sugar in the standard sample with glucose, contributing to a soft texture. Moisture and water activity were adequate for preservation (shelf life). The presence of sugars contributes to color through caramelization and Maillard reactions which result from reactions between amino acids and reducing sugars. The breads contain various minerals essential for human health, and the amount and variety of these minerals were determined. Thus, obtaining glucose from cellulose highlights the importance of research in improving glucose and ethanol production methods, providing significant contributions to scientific advancement. This work significantly contributes to the advancement in the Food Science and Technology field, providing a basis for future studies and innovations in the baking sector, following sustainability criteria and economic benefits.