Avaliação sensorial de pães de fermentação natural a partir de culturas starters inovadoras

Martinbianco, Fernanda; Martins, André Rosa; Rech, Rosane; Flôres, Simone Hickmann; Ayub, Marco Antônio Záchia

doi:10.1590/s0103-84782013000900026

Cited by 3 publications

(3 citation statements)

References 17 publications

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“…A biomass sample was removed every 4 h to analyse pH and °Brix according to Martinbianco et al . (2013).…”

Section: Resultsmentioning

confidence: 99%

“…After 24 h, the supernatant was discarded, and biomass was transferred to 100 mL of malt extract medium and set at 30 °C. After 24 h, the supernatant was discarded, and biomass was inoculated in a stirred tank bioreactor at 30 °C and agitation of 180 rpm without oxygen incorporation and pH control through fermentation for 32 h. Samples were withdrawn for 4 h and analysed cell viability, pH, and °Brix (Martinbianco et al ., 2013).…”

Section: Methodsmentioning

confidence: 99%

“…The use of this relatively homogeneous small group of S. cerevisiae results in a limitation of the sensory complexity of the product. It is not consistent with the new market demands, which are increasingly looking for differentiated products in terms of nutritional values and sensory properties (Martinbianco et al ., 2013; Heitmann et al ., 2015; Aslankoohi et al ., 2016).…”

Section: Introductionmentioning

confidence: 99%

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Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making

Condessa

Silva

et al. 2022

Int J of Food Sci Tech

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Summary The use of wild Saccharomyces and non‐Saccharomyces yeasts might result in bread with different and attractive sensory characteristics. This study aimed to evaluate the performance of Saccharomyces and non‐Saccharomyces yeasts as starter culture in dough fermentation to bread making and the physicochemical parameters and aromatic profile of bread. All 26 wild yeasts strains isolated from Brazilian Cerrado fruit and tree bark were osmotolerant, and 19.4% were able to ferment maltose. Candida tropicalis ART101.3 and Saccharomyces cerevisiae SC5952 had the best growth capacity under high concentrations of glucose and maltose. Also, they were resistant to lyophilisation. Kinetic parameters of bioreactor cultivations showed high cell growth and lower generation time with 10 g L−1 maltose. Bread produced with C. tropicalis ART101.3 and the control bread had similar physicochemical properties and acceptance of consumers. Bread with S. cerevisiae SC5951 had a lower specific volume and a different colour than control bread; however, the consumers found no significant difference. More than 70% of the consumers demonstrated purchase intention of bread produced with both wild yeasts. The present study shows the potential of native Cerrado yeasts to be used and exploited in industrial processes and contributes to the diversification of bread starter cultures.

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“…A biomass sample was removed every 4 h to analyse pH and °Brix according to Martinbianco et al . (2013).…”

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making

Condessa

Silva

et al. 2022

Int J of Food Sci Tech

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Thermal, pasting properties and morphological characterization of pea starch ( Pisum sativum L.), rice starch ( Oryza sativa ) and arracacha starch ( Arracacia xanthorrhiza ) blends, established by simplex-centroid design

et al. 2018

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Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis

Akyüz

Mazı

2020

J Food Process Preserv

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This study aimed to investigate the potential of Kluyveromyces lactis to be used as baker's yeast in production of lean bread (100% of wheat flour) and sucrose (10%), lactose (10%), or whey (13.35%) supplemented breads. The pH, total titratable acidity, baking loss, specific volume, color parameters, textural, and sensory properties of breads produced by K. lactis were measured and compared with those of breads produced by commercial baker's yeast. Type of yeast and dough formulation had significant influences on pH, specific volume, baking loss, textural parameters, and color parameters of breads. Commercial baker's yeast presented better results than K. lactis in lean bread. The investigated parameters of K. lactis leavened bread were improved with the addition of each ingredient. Whey and lactose added breads leavened by K. lactis had quality characteristics and sensory scores as good as or better than the breads leavened by commercial baker's yeast. Practical applications Several studies have focused on the increase in the nutritional value of wheat based bread. Fortification of dough with whey improves bread protein quality, but also may negatively affect the other quality characteristics of bread. Moreover, breads containing whey powder may not be suitable for people with lactose intolerance due to the high amount of lactose found in it. Kluyveromyces lactis has ability to utilize lactose as a source of carbon. In this study, whey powder fortified bread leavened by K. lactis was judged as acceptable by the sensory panel and received similar scores for odor, taste, and overall acceptability compared to commercial baker's yeast. The results of this study show that K. lactis is feasible yeast for the production of whey powder enriched bread, and thus, may help to use whey powder as a suitable ingredient in bread making.

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Avaliação sensorial de pães de fermentação natural a partir de culturas starters inovadoras

Abstract: RESUMO A fermentação sourdough para a produção de pães é fortemente motivada por seus efeitos benéfi cos quanto ao sabor, textura, vida de prateleira e pelas propriedades nutricionais dos produtos obtidos. Nesta pesquisa, estudou-se a aplicação dos micro-organismos

Cited by 3 publications

References 17 publications

Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making

Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making

Thermal, pasting properties and morphological characterization of pea starch ( Pisum sativum L.), rice starch ( Oryza sativa ) and arracacha starch ( Arracacia xanthorrhiza ) blends, established by simplex-centroid design

Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis

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