Produção de fermento natural a partir do substrato da batata (Solanum tuberosum) e caldo de cana (Saccharum officinarum)

Abstract

Baking is one of the oldest culinary arts in civilization. The breads were a mixture of flour (usually barley) and water, cooked in the fire. In the process of baking, two types of yeast stand out: biological and chemical. The use of natural yeast provides excellent quality in flavor and preservation in the final products obtained. For this reason, this technique has been optimized in recent times. Therefore, the objective of this study was to develop a natural yeast by Levain method (live yeast), from microorganisms derived from the fermentation of vegetables, for application in baking products, using potato and sugarcane juice as a substrate. The fermentative activity and the physical-chemical and microbiological characteristics of the natural yeast and the homemade type bread were evaluated. Microbiological analyzes of coliforms at 45 °C and Salmonella sp presented results according to the standards required by the legislation. For the parameter Luminosity (L*), the samples are in the range of 59,25 to 68,34, where they are distant from the black color. The use of natural potato and sugarcane ferments interfered with the texture of the tested products. The results obtained in this study allowed to conclude that the production of natural ferments from sugar cane and potatoes is viable, also viable for use in baking.