Produção, liofilização e aplicação de fermento natural em pão tipo Sourdough
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional Manancial UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5751 |
Resumo: | The process of fermentation in products of bakery is the most important step and it is, in turn, responsible for the aroma of bread, because during this stage the aromatic and volatile compounds which we identify as the characteristic odor of the product are produced.The development of natural yeast is a difficult methodology and requires several steps of maintenance. Considering this aspect as well as the production that the aim of this work was to produce a lyophilized natural yeast, added different concentrations of trehalose, monitoring the physico-chemical and microbiological aspects involved during its manufacture performing analyzes to study cellular viability, the effects involved in the process of freezing and lyophilization and apply this product in bread type sourdough to evaluate the sensory and shelf life aspects. It was produced three types of lyophilized natural yeast, one without addition (FNL 0) of trehalose, one with the addition of 10% (FNL 10) and other with the addition of 15% (FNL 15). The counts (log CFU.g-1) of lactic acid bacteria and of molds and yeasts acid before and after the lyophilization process showed that trehalose has protected the cells of the microorganisms, enabling the lyophilization process, with significant differences (p<0,05) in the treatments with higher concentrations (10 and 15%) of this compound. From the lyophilized natural yeast, breads of sourdough type were elaborated to evaluate the physico-chemical, microbiological and sensory before a treatment with commercial yeast aspects. The results indicated a microbiological inhibition of bacteria and of fungi in treatments made with lyophilized natural yeast in different concentrations of trehalose, showing averages statistically (p<0,05) lower than in commercial breads with yeast. In the sensory evaluation, the breads with lyophilized natural yeast using 15% trehalose (FNL 15) obtained a reasonable concept by trained panel of tasters. |
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2014-10-242014-10-242014-03-11STEFANELLO, Raquel Facco. PRODUCTION, LYOPHILIZATION AND APPLICATION OF NATURAL YEAST IN BREAD TYPE SOURDOUGH. 2014. 162 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014.http://repositorio.ufsm.br/handle/1/5751The process of fermentation in products of bakery is the most important step and it is, in turn, responsible for the aroma of bread, because during this stage the aromatic and volatile compounds which we identify as the characteristic odor of the product are produced.The development of natural yeast is a difficult methodology and requires several steps of maintenance. Considering this aspect as well as the production that the aim of this work was to produce a lyophilized natural yeast, added different concentrations of trehalose, monitoring the physico-chemical and microbiological aspects involved during its manufacture performing analyzes to study cellular viability, the effects involved in the process of freezing and lyophilization and apply this product in bread type sourdough to evaluate the sensory and shelf life aspects. It was produced three types of lyophilized natural yeast, one without addition (FNL 0) of trehalose, one with the addition of 10% (FNL 10) and other with the addition of 15% (FNL 15). The counts (log CFU.g-1) of lactic acid bacteria and of molds and yeasts acid before and after the lyophilization process showed that trehalose has protected the cells of the microorganisms, enabling the lyophilization process, with significant differences (p<0,05) in the treatments with higher concentrations (10 and 15%) of this compound. From the lyophilized natural yeast, breads of sourdough type were elaborated to evaluate the physico-chemical, microbiological and sensory before a treatment with commercial yeast aspects. The results indicated a microbiological inhibition of bacteria and of fungi in treatments made with lyophilized natural yeast in different concentrations of trehalose, showing averages statistically (p<0,05) lower than in commercial breads with yeast. In the sensory evaluation, the breads with lyophilized natural yeast using 15% trehalose (FNL 15) obtained a reasonable concept by trained panel of tasters.O processo de fermentação em produtos de padaria é a etapa mais importante e é, por sua vez, responsável pelo aroma do pão, pois durante essa etapa são produzidos os compostos aromáticos e voláteis aos quais identificamos como o odor característico do produto. O desenvolvimento de fermento natural é uma metodologia difícil e necessita de várias etapas de manutenção. Tendo em vista esse aspecto bem como o de produção que o objetivo deste trabalho foi produzir um fermento natural liofilizado, adicionado de diferentes concentrações de trealose, monitorando os aspectos físico-químicos e microbiológicos envolvidos durante sua fabricação realizando análises para estudar a viabilidade celular, os efeito envolvidos no proceso de congelamento e liofilização e aplicar esse produto em pão tipo sourdough para avaliar os aspectos sensoriais e de vida de prateleira. Produziu-se três tipos de fermento natural liofilizado, um sem a adição (FNL 0) de trealose, um com a adição de 10% (FNL 10) e outro com a adição de 15% (FNL 15). As contagens (log UFC.g-1) de bactérias ácido láticas e de bolores e leveduras antes e depois do processo de liofilização mostraram que a trealose protegeu as células dos microrganismos, viabilizando o processo de liofilização, com diferenças significativas (p<0,05) nos tratamentos com maior concentração (10 e 15%) desse composto. A partir dos fermentos naturais liofilizados, pães tipo sourdough foram elaborados para avaliar os aspectos físico-químicos, microbiológicos e sensoriais e comparados com pães fabricados com fermento comercial. Os resultados indicaram uma inibição microbiológica de bactérias e de fungos nos tratamentos fabricados com fermento natural liofilizado nas diferentes concentrações de trealose, apresentando médias estatisticamente (p<0,05) menores que nos pães com fermento comercial. Na avaliação sensorial, os pães com fermento natural liofilizado utilizando 15% de trealose (FNL 15) obtiveram um conceito razoável pelo painel treinado de provadores.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosLiofilizaçãoTrealoseFermento naturalSourdoughLyophilizationTrehaloseNatural yeastSourdoughCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSProdução, liofilização e aplicação de fermento natural em pão tipo SourdoughProduction, lyophilization and application of natural yeast in bread type Sourdoughinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisFries, Leadir Lucy Martinshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781614A3Thys, Roberta Cruz Silveirahttp://lattes.cnpq.br/0908038214364925Lovatto, Marlene Terezinhahttp://lattes.cnpq.br/2474286543685866http://lattes.cnpq.br/3201773816439903Stefanello, Raquel Facco500700000006400500300300300ec7c52cc-9b7b-4fd1-ba48-c63e5286602532a4cab2-48f5-4676-a0ca-e4aff6dd41ced8814d87-25f2-43fd-9cdd-fb87c37ef1aaa1b64cd5-5d49-4f60-a9b0-69ddd6a8b396info:eu-repo/semantics/openAccessreponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALSTEFANELLO, RAQUEL FACCO.pdfapplication/pdf5585716http://repositorio.ufsm.br/bitstream/1/5751/1/STEFANELLO%2c%20RAQUEL%20FACCO.pdf9472b281ae4c077bf826674f02c11287MD51TEXTSTEFANELLO, RAQUEL FACCO.pdf.txtSTEFANELLO, RAQUEL FACCO.pdf.txtExtracted texttext/plain231593http://repositorio.ufsm.br/bitstream/1/5751/2/STEFANELLO%2c%20RAQUEL%20FACCO.pdf.txt721671f031a421430405d833c9b7b5d5MD52THUMBNAILSTEFANELLO, RAQUEL FACCO.pdf.jpgSTEFANELLO, RAQUEL FACCO.pdf.jpgIM Thumbnailimage/jpeg4858http://repositorio.ufsm.br/bitstream/1/5751/3/STEFANELLO%2c%20RAQUEL%20FACCO.pdf.jpg63e1f68fece18ad39af08b628cb317bfMD531/57512022-03-08 15:42:06.873oai:repositorio.ufsm.br:1/5751Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestouvidoria@ufsm.bropendoar:39132022-03-08T18:42:06Repositório Institucional Manancial UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Produção, liofilização e aplicação de fermento natural em pão tipo Sourdough |
dc.title.alternative.eng.fl_str_mv |
Production, lyophilization and application of natural yeast in bread type Sourdough |
title |
Produção, liofilização e aplicação de fermento natural em pão tipo Sourdough |
spellingShingle |
Produção, liofilização e aplicação de fermento natural em pão tipo Sourdough Stefanello, Raquel Facco Liofilização Trealose Fermento natural Sourdough Lyophilization Trehalose Natural yeast Sourdough CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Produção, liofilização e aplicação de fermento natural em pão tipo Sourdough |
title_full |
Produção, liofilização e aplicação de fermento natural em pão tipo Sourdough |
title_fullStr |
Produção, liofilização e aplicação de fermento natural em pão tipo Sourdough |
title_full_unstemmed |
Produção, liofilização e aplicação de fermento natural em pão tipo Sourdough |
title_sort |
Produção, liofilização e aplicação de fermento natural em pão tipo Sourdough |
author |
Stefanello, Raquel Facco |
author_facet |
Stefanello, Raquel Facco |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Fries, Leadir Lucy Martins |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781614A3 |
dc.contributor.referee1.fl_str_mv |
Thys, Roberta Cruz Silveira |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/0908038214364925 |
dc.contributor.referee2.fl_str_mv |
Lovatto, Marlene Terezinha |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/2474286543685866 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3201773816439903 |
dc.contributor.author.fl_str_mv |
Stefanello, Raquel Facco |
contributor_str_mv |
Fries, Leadir Lucy Martins Thys, Roberta Cruz Silveira Lovatto, Marlene Terezinha |
dc.subject.por.fl_str_mv |
Liofilização Trealose Fermento natural Sourdough |
topic |
Liofilização Trealose Fermento natural Sourdough Lyophilization Trehalose Natural yeast Sourdough CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Lyophilization Trehalose Natural yeast Sourdough |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The process of fermentation in products of bakery is the most important step and it is, in turn, responsible for the aroma of bread, because during this stage the aromatic and volatile compounds which we identify as the characteristic odor of the product are produced.The development of natural yeast is a difficult methodology and requires several steps of maintenance. Considering this aspect as well as the production that the aim of this work was to produce a lyophilized natural yeast, added different concentrations of trehalose, monitoring the physico-chemical and microbiological aspects involved during its manufacture performing analyzes to study cellular viability, the effects involved in the process of freezing and lyophilization and apply this product in bread type sourdough to evaluate the sensory and shelf life aspects. It was produced three types of lyophilized natural yeast, one without addition (FNL 0) of trehalose, one with the addition of 10% (FNL 10) and other with the addition of 15% (FNL 15). The counts (log CFU.g-1) of lactic acid bacteria and of molds and yeasts acid before and after the lyophilization process showed that trehalose has protected the cells of the microorganisms, enabling the lyophilization process, with significant differences (p<0,05) in the treatments with higher concentrations (10 and 15%) of this compound. From the lyophilized natural yeast, breads of sourdough type were elaborated to evaluate the physico-chemical, microbiological and sensory before a treatment with commercial yeast aspects. The results indicated a microbiological inhibition of bacteria and of fungi in treatments made with lyophilized natural yeast in different concentrations of trehalose, showing averages statistically (p<0,05) lower than in commercial breads with yeast. In the sensory evaluation, the breads with lyophilized natural yeast using 15% trehalose (FNL 15) obtained a reasonable concept by trained panel of tasters. |
publishDate |
2014 |
dc.date.accessioned.fl_str_mv |
2014-10-24 |
dc.date.available.fl_str_mv |
2014-10-24 |
dc.date.issued.fl_str_mv |
2014-03-11 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
STEFANELLO, Raquel Facco. PRODUCTION, LYOPHILIZATION AND APPLICATION OF NATURAL YEAST IN BREAD TYPE SOURDOUGH. 2014. 162 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5751 |
identifier_str_mv |
STEFANELLO, Raquel Facco. PRODUCTION, LYOPHILIZATION AND APPLICATION OF NATURAL YEAST IN BREAD TYPE SOURDOUGH. 2014. 162 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014. |
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http://repositorio.ufsm.br/handle/1/5751 |
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Universidade Federal de Santa Maria |
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UFSM |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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