Produção de fermento natural a partir de farinha refinada e farinha integral

Abstract

Baking consists of mixing a grain with water that will go through the fermentation process and then bake to deliver its final product. The ways to provide fermentation have changed over the centuries, becoming faster and more efficient. Recently, the market for more natural products, free of preservatives and less industrialized has been gaining space and there is a need for studies on less documented fermentation methods, such as the production of breads with natural yeasts. The present work evaluated the differences in yeast production from refined and wholemeal flour, which had similar pH and fermentation capacity, however the total titratable acidity had a relevant difference in yeast from wholemeal flour.