Utilização do bagaço do mosto da cerveja para desenvolvimento de pão de forma fermentado com diferentes bactérias lácticas
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório do Centro Universitário Braz Cubas |
Texto Completo: | https://repositorio.cruzeirodosul.edu.br/handle/123456789/2575 |
Resumo: | Bread is a food consumed in various peoples and cultures, appreciated by the population being considered as an important source of nutrients. Because of these characteristics several studies have being conducted in order to improve its processing and the use of new materials for partial or total replacement of the wheat flour. The brewing industry generates tons of wet residue per year, such waste is typically used for animal feed production. The aim of this study was to develop a bun with partial replacement of wheat flour by flour mash beer, fermented with lactic acid bacteria. The flour beer wort (G1), wheat flour (H1), and mixed flour (AM5) 60:40, were evaluated for physico-chemical, nutritional and rheological properties. For the fermentation of the dough breads were used lactic acid bacteria Lactobacillus sakei (A1), Lactobacillus plantarum (B1), Lactobacillus amylophilus (C1), Lactobacillus amylovorus (D1), a mixture of lactic acid bacteria (E1) combined with dry yeast and a bread dough containing yeast only (F1). The flour beer wort showed low levels of moisture and carbohydrates, increased rates of ash, fiber, lipids, and also showed dark coloration when compared to other cereal flours. The mixed flour presented a reduced quality technology, which was confirmed by the specific volume of the bread and the results found in farinogram, alveogram, and falling number. When wheat flour was replaced by flour mixed in bread production, it was observed an increase in moisture, ash, fiber and lipids, and a decrease in the amount of carbohydrates and proteins. The breads fermented with lactic acid bacteria did not increase the availability of fiber content, protein and moisture, however the content of ash increased in those breads produced by lactic acid bacteria Lactobacillus sakei (A1) and Lactobacillus plantarum (B1). The lactic acid bacteria yielded an increase in the availability of carbohydrates and lipids. This study has showed that a partial replacement of wheat flour by flour beer wort has a potential for development of new products for human consumption, since the results obtained by the action of lactic acid bacteria produced breads with a nutritional profile compatible for consumption human. |
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Utilização do bagaço do mosto da cerveja para desenvolvimento de pão de forma fermentado com diferentes bactérias lácticasFarinha do mosto da cervejaFarinha mistaProcesso de panificaçãoBactérias ácido lácticasCNPQ::CIENCIAS BIOLOGICAS::BIOLOGIA GERALBread is a food consumed in various peoples and cultures, appreciated by the population being considered as an important source of nutrients. Because of these characteristics several studies have being conducted in order to improve its processing and the use of new materials for partial or total replacement of the wheat flour. The brewing industry generates tons of wet residue per year, such waste is typically used for animal feed production. The aim of this study was to develop a bun with partial replacement of wheat flour by flour mash beer, fermented with lactic acid bacteria. The flour beer wort (G1), wheat flour (H1), and mixed flour (AM5) 60:40, were evaluated for physico-chemical, nutritional and rheological properties. For the fermentation of the dough breads were used lactic acid bacteria Lactobacillus sakei (A1), Lactobacillus plantarum (B1), Lactobacillus amylophilus (C1), Lactobacillus amylovorus (D1), a mixture of lactic acid bacteria (E1) combined with dry yeast and a bread dough containing yeast only (F1). The flour beer wort showed low levels of moisture and carbohydrates, increased rates of ash, fiber, lipids, and also showed dark coloration when compared to other cereal flours. The mixed flour presented a reduced quality technology, which was confirmed by the specific volume of the bread and the results found in farinogram, alveogram, and falling number. When wheat flour was replaced by flour mixed in bread production, it was observed an increase in moisture, ash, fiber and lipids, and a decrease in the amount of carbohydrates and proteins. The breads fermented with lactic acid bacteria did not increase the availability of fiber content, protein and moisture, however the content of ash increased in those breads produced by lactic acid bacteria Lactobacillus sakei (A1) and Lactobacillus plantarum (B1). The lactic acid bacteria yielded an increase in the availability of carbohydrates and lipids. This study has showed that a partial replacement of wheat flour by flour beer wort has a potential for development of new products for human consumption, since the results obtained by the action of lactic acid bacteria produced breads with a nutritional profile compatible for consumption human.O pão é um alimento consumido em vários povos e culturas, apreciado pela população é considerado importante fonte de nutrientes. Devido a estas características diversos estudos são realizados a fim de melhorar o seu processamento bem como a utilização de novas matérias-primas para substituição parcial ou total da farinha de trigo. A indústria cervejeira gera toneladas de resíduo úmido ao ano, tal resíduo normalmente é utilizado para a produção de ração animal. O Objetivo deste trabalho foi desenvolver um pão de forma com substituição parcial da farinha de trigo pela farinha do mosto da cerveja, fermentados com bactérias ácidos lácticas. A farinha do mosto da cerveja (G1) a farinha de trigo (H1) e a farinha mista (AM5) na proporção 60:40, foram avaliadas quanto às características físico-químicas, nutricionais e reológicas. Para o processo fermentativo da massa dos pães foram utilizadas as bactérias ácido lácticas Lactobacillus sakei (A1), Lactobacillus plantarum (B1), Lactobacillus amylophilus (C1), Lactobacillus amylovorus (D1), mistura das bactérias ácido lácticas (E1) combinadas com fermento biológico seco e uma massa de pão contendo apenas levedura (F1). A farinha do mosto da cerveja apresentou baixos índices de umidade e carboidratos, aumento os índices de cinzas, fibras, lipídeos, apresentou também coloração escura, quando comparada a farinhas de outros cereais. A farinha mista apresentou-se com redução na qualidade tecnológica, sendo confirmada no volume específico do pão e nos resultados encontrados no farinograma, alveograma e falling number. Com a substituição da farinha de trigo pela farinha mista os pães apresentaram aumento na umidade, teor de cinzas, fibras e lipídeos, proporcionou redução na quantidade de carboidratos e proteínas. Os pães fermentados com as bactérias ácido lácticas não aumentaram a disponibilidade dos teores de fibras, proteínas e umidade, porem os teores de cinzas foram aumentados pela ação das bactérias ácido lácticas Lactobacillus sakei (A1) e Lactobacillus plantarum (B1). As bactérias ácido lácticas proporcionaram um aumento na disponibilidade dos teores de carboidratos e lipídeos. Este estudo demonstrou que a substituição parcial da farinha de trigo pela farinha do mosto da cerveja, apresenta potencial para desenvolvimento de novos produtos para a alimentação humana, haja visto que os resultados obtidos pela ação das bactérias ácido lácticas apresentaram pães com um perfil nutricional compatível para o consumo humano.Universidade PositivoBrasilPós-GraduaçãoPrograma de Pós-Graduação em Biotecnologia IndustrialUPCarvalho Filho, Marco Aurélio da Silvahttp://lattes.cnpq.br/3833309149531309Parada, Jose LuizCastro, Camila Gomes Godinho de2021-08-16T18:23:44Z20132021-08-16T18:23:44Z2013info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttps://repositorio.cruzeirodosul.edu.br/handle/123456789/2575porinfo:eu-repo/semantics/openAccessreponame:Repositório do Centro Universitário Braz Cubasinstname:Centro Universitário Braz Cubas (CUB)instacron:CUB2021-08-23T16:54:53Zoai:repositorio.cruzeirodosul.edu.br:123456789/2575Repositório InstitucionalPUBhttps://repositorio.brazcubas.edu.br/oai/requestbibli@brazcubas.edu.bropendoar:2021-08-23T16:54:53Repositório do Centro Universitário Braz Cubas - Centro Universitário Braz Cubas (CUB)false |
dc.title.none.fl_str_mv |
Utilização do bagaço do mosto da cerveja para desenvolvimento de pão de forma fermentado com diferentes bactérias lácticas |
title |
Utilização do bagaço do mosto da cerveja para desenvolvimento de pão de forma fermentado com diferentes bactérias lácticas |
spellingShingle |
Utilização do bagaço do mosto da cerveja para desenvolvimento de pão de forma fermentado com diferentes bactérias lácticas Castro, Camila Gomes Godinho de Farinha do mosto da cerveja Farinha mista Processo de panificação Bactérias ácido lácticas CNPQ::CIENCIAS BIOLOGICAS::BIOLOGIA GERAL |
title_short |
Utilização do bagaço do mosto da cerveja para desenvolvimento de pão de forma fermentado com diferentes bactérias lácticas |
title_full |
Utilização do bagaço do mosto da cerveja para desenvolvimento de pão de forma fermentado com diferentes bactérias lácticas |
title_fullStr |
Utilização do bagaço do mosto da cerveja para desenvolvimento de pão de forma fermentado com diferentes bactérias lácticas |
title_full_unstemmed |
Utilização do bagaço do mosto da cerveja para desenvolvimento de pão de forma fermentado com diferentes bactérias lácticas |
title_sort |
Utilização do bagaço do mosto da cerveja para desenvolvimento de pão de forma fermentado com diferentes bactérias lácticas |
author |
Castro, Camila Gomes Godinho de |
author_facet |
Castro, Camila Gomes Godinho de |
author_role |
author |
dc.contributor.none.fl_str_mv |
Carvalho Filho, Marco Aurélio da Silva http://lattes.cnpq.br/3833309149531309 Parada, Jose Luiz |
dc.contributor.author.fl_str_mv |
Castro, Camila Gomes Godinho de |
dc.subject.por.fl_str_mv |
Farinha do mosto da cerveja Farinha mista Processo de panificação Bactérias ácido lácticas CNPQ::CIENCIAS BIOLOGICAS::BIOLOGIA GERAL |
topic |
Farinha do mosto da cerveja Farinha mista Processo de panificação Bactérias ácido lácticas CNPQ::CIENCIAS BIOLOGICAS::BIOLOGIA GERAL |
description |
Bread is a food consumed in various peoples and cultures, appreciated by the population being considered as an important source of nutrients. Because of these characteristics several studies have being conducted in order to improve its processing and the use of new materials for partial or total replacement of the wheat flour. The brewing industry generates tons of wet residue per year, such waste is typically used for animal feed production. The aim of this study was to develop a bun with partial replacement of wheat flour by flour mash beer, fermented with lactic acid bacteria. The flour beer wort (G1), wheat flour (H1), and mixed flour (AM5) 60:40, were evaluated for physico-chemical, nutritional and rheological properties. For the fermentation of the dough breads were used lactic acid bacteria Lactobacillus sakei (A1), Lactobacillus plantarum (B1), Lactobacillus amylophilus (C1), Lactobacillus amylovorus (D1), a mixture of lactic acid bacteria (E1) combined with dry yeast and a bread dough containing yeast only (F1). The flour beer wort showed low levels of moisture and carbohydrates, increased rates of ash, fiber, lipids, and also showed dark coloration when compared to other cereal flours. The mixed flour presented a reduced quality technology, which was confirmed by the specific volume of the bread and the results found in farinogram, alveogram, and falling number. When wheat flour was replaced by flour mixed in bread production, it was observed an increase in moisture, ash, fiber and lipids, and a decrease in the amount of carbohydrates and proteins. The breads fermented with lactic acid bacteria did not increase the availability of fiber content, protein and moisture, however the content of ash increased in those breads produced by lactic acid bacteria Lactobacillus sakei (A1) and Lactobacillus plantarum (B1). The lactic acid bacteria yielded an increase in the availability of carbohydrates and lipids. This study has showed that a partial replacement of wheat flour by flour beer wort has a potential for development of new products for human consumption, since the results obtained by the action of lactic acid bacteria produced breads with a nutritional profile compatible for consumption human. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013 2013 2021-08-16T18:23:44Z 2021-08-16T18:23:44Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.cruzeirodosul.edu.br/handle/123456789/2575 |
url |
https://repositorio.cruzeirodosul.edu.br/handle/123456789/2575 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Positivo Brasil Pós-Graduação Programa de Pós-Graduação em Biotecnologia Industrial UP |
publisher.none.fl_str_mv |
Universidade Positivo Brasil Pós-Graduação Programa de Pós-Graduação em Biotecnologia Industrial UP |
dc.source.none.fl_str_mv |
reponame:Repositório do Centro Universitário Braz Cubas instname:Centro Universitário Braz Cubas (CUB) instacron:CUB |
instname_str |
Centro Universitário Braz Cubas (CUB) |
instacron_str |
CUB |
institution |
CUB |
reponame_str |
Repositório do Centro Universitário Braz Cubas |
collection |
Repositório do Centro Universitário Braz Cubas |
repository.name.fl_str_mv |
Repositório do Centro Universitário Braz Cubas - Centro Universitário Braz Cubas (CUB) |
repository.mail.fl_str_mv |
bibli@brazcubas.edu.br |
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1798311334754910208 |