Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique/Avaliacao do fermento natural na producao de paes aplicando a tecnica da fermentacao espontanea

• Published in: Acta scientiarum. Technology Vol. 36; no. 4; p. 713
• Main Authors: Aplevicz, Krischina Singer, Mazo, Jaciara Zarpellon, Neto, Newton Kramer dos Santos, Nalevaiko, Fernanda Siqueira, Sant'Anna, Ernani Sebastiao
• Format: Journal Article
• Language: Spanish
• Published: Universidade Estadual de Maringa 01-10-2014
• Subjects: Analysis; Bacteria; Fermentation; Sugarcane
• ISSN: 1806-2563
• DOI: 10.4025/actascitechnol.v36i4.19703

This study developed three sourdoughs using sugarcane, apple and grape as substrate. The fermentative activity and physicochemical, microbiological and sensory characteristics of the sourdoughs and breads were evaluated. Among the breads that were prepared using different sourdoughs, that which was made from grape sourdough presented high pH (4.30) and less acidity (2.99 mL 0.1N 100 [g.sup.-1]). The grape sourdough was selected for research because it presented the highest fermentation volume and because it was the most preferred in the sensory analysis. The aerobic lactic acid bacteria count at 30[degrees]C was 7.52 log CFU [g.sup.-1] and yeast count was 7.62 log CFU [g.sup.-1]. After one year of cultivation, the aerobic lactic acid bacteria increased by 1.34 logarithmic cycles at a temperature of 30[degrees]C and the yeasts were reduced by 0.61 logarithmic cycles. The results of this study indicate that the use of different substrates in the preparation of sourdoughs provides breads with different sensory characteristics. Although it is an old process, the application of the spontaneous fermentation technique in bread making is still much used in view of the demand for products with the specific characteristics of this type of fermentation. Keywords: fermentative activity, yeast, lactic acid bacteria, sensory analysis. Neste estudo foram desenvolvidos tres fermentos naturais usando como substrato: cana-de-acucar, maca e uva. A atividade fermentativa e as caracteristicas fisico-quimicas, microbiologicas e sensoriais do fermento natural e dos paes foram avaliadas. Dentre os paes preparados com os diferentes fermentos naturais, o elaborado com fermento de uva apresentou maior pH, com 4,30 e menor acidez, correspondendo a 2,99 mL NaOH 0,1N 100 [g.sup.-1]. O fermento natural de uva foi o selecionado para esta pesquisa por apresentar o maior volume na fermentacao e por ter obtido a preferencia na analise sensorial. A contagem de bacteria latica aerobia a 30[degrees]C foi de 7,52 log UFC [g.sup.-1] e a de leveduras foi de 7,62 log UFC [g.sup.-1]. Apos um ano de cultivo, as bacterias laticas aerobias aumentaram 1,34 ciclos logaritmicos na temperatura de 30[degrees]C, e as leveduras reduziram 0,61 ciclos logaritmicos. Os resultados deste estudo indicam o uso de diferentes substratos na preparacao do fermento natural, fornecendo caracteristicas sensoriais diferentes. Apesar de ser um processo antigo, a aplicacao da tecnica da fermentacao espontanea em paes ainda e muito utilizada, tendo em vista a demanda por produtos com as caracteristicas especificas deste tipo de fermentacao. Palavras-chave: atividade fermentativa, levedura, bacteria latica, analise sensorial.