A carregar...
Publicação
Inovação e Sustentabilidade na Produção de Pão: Adição de Chlorella vulgaris com utilização de “sourdough”
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 2.34 MB | Adobe PDF |
Orientador(es)
Resumo(s)
Numa era de crescente consciencialização relativamente à saúde humana e ambiental para o
fabrico do pão, a massa-mãe tem vindo a ganhar popularidade nos últimos anos, impulsionada por
consumidores mais exigentes por escolhas alimentares mais nutritivas e ecologicamente responsáveis.
Neste contexto, surge uma necessidade premente de repensar e melhorar o processo de produção de pão,
incorporando conceitos de fermentação ancestrais aliados a ingredientes inovadores e sustentáveis.
Neste estudo, num starter de massa-mãe foi incorporado 4% (m/m) de Chlorella vulgaris e testouse a variação de pH ao longo de 24h até atingir um valor estável na massa-mãe madura. A diversidade
microbiana desta massa-mãe foi determinada por análise metagenómica e comparada com a massa-mãe
controlo. Os resultados obtidos indicam que a adição de Chlorella vulgaris teve um impacto
significativo e condicionante na seleção indireta da população autóctone da massa-mãe, conduzindo à
predominância dos géneros Lactobacillus, Acetobacter, Kazachstania e Wickerhamomyces. Na massamãe com Chlorella vulgaris verificou-se ainda, um aumento da diversidade taxonómica, resultando na
dominância de determinadas espécies de leveduras como Kazachstania unispora, de bactérias ácidoláticas como Lactobacillus sanfranciscensis e bactérias acido-acéticas que contribuem para a
acidificação da massa e para as características reológicas e sensoriais do pão.
As análises por HPLC revelaram uma maior concentração de ácido lático na massa-mãe com C.
vulgaris.
Quanto às características reológicas da massa de pão com 25% de massa-mãe determinadas num
mixógrafo, observou-se uma redução na absorção de água da massa-mãe com C. vulgaris (42,0%),
comparativamente à massa-mãe controlo com 44,4%. A análise tecnológica dos pães foi efetuada com
base na textura, volume, cor, humidade e atividade da água (aw). Para este nível de biomassa microalgal
na massa de pão (1% m/m), os pães com C. vulgaris não apresentaram resultados estatisticamente
diferentes de firmeza e volume, mas apresentaram valores inferiores de humidade e aw relativamente ao
controlo.
In an era of increasing awareness regarding human and environmental health concerns in bread production, sourdough has gained popularity, driven by more discerning consumers demanding nutritionally superior and environmentally responsible food choices. In this context, there is a pressing need to reconsider and enhance the bread production process, incorporating ancient fermentation concepts alongside innovative and sustainable ingredients. In this study, a sourdough starter was supplemented with 4% (m/m) Chlorella vulgaris, and pH was monitored over 24 hours until it reached a stable value on the mature sourdough. The microbial diversity of this sourdough was determined through metagenomic analysis and compared to the control sourdough. The results obtained indicate that the addition of Chlorella vulgaris had a significant and conditioning impact on the indirect selection of the autochthonous sourdough population, leading to the predominance of the genera Lactobacillus, Acetobacter, Kazachstania, and Wickerhamomyces. The sourdough with Chlorella vulgaris also exhibited an increased taxonomic diversity, resulting in the dominance of certain yeast species such as Kazachstania unispora, lactic acid bacteria such as Lactobacillus sanfranciscensis, and acetic acid bacteria, contributing to the dough acidification and bread rheological and sensory characteristics. HPLC analyses revealed a higher concentration of lactic acid in the sourdough with Chlorella vulgaris. Regarding the rheological characteristics of the bread dough with 25% sourdough determined in a mixograph, a reduction in water absorption of the sourdough with C. vulgaris (42,0%) was observed, compared to the control sourdough with 44.4%. Technological analysis of the bread was performed based on texture, volume, colour, moisture, and water activity (aw). For this level of microalgal biomass in the bread dough (1% w/w), the C. vulgaris-enriched bread did not exhibited statistically different results in terms of firmness and volume, but showed lower values of moisture and aw compared to the control.
In an era of increasing awareness regarding human and environmental health concerns in bread production, sourdough has gained popularity, driven by more discerning consumers demanding nutritionally superior and environmentally responsible food choices. In this context, there is a pressing need to reconsider and enhance the bread production process, incorporating ancient fermentation concepts alongside innovative and sustainable ingredients. In this study, a sourdough starter was supplemented with 4% (m/m) Chlorella vulgaris, and pH was monitored over 24 hours until it reached a stable value on the mature sourdough. The microbial diversity of this sourdough was determined through metagenomic analysis and compared to the control sourdough. The results obtained indicate that the addition of Chlorella vulgaris had a significant and conditioning impact on the indirect selection of the autochthonous sourdough population, leading to the predominance of the genera Lactobacillus, Acetobacter, Kazachstania, and Wickerhamomyces. The sourdough with Chlorella vulgaris also exhibited an increased taxonomic diversity, resulting in the dominance of certain yeast species such as Kazachstania unispora, lactic acid bacteria such as Lactobacillus sanfranciscensis, and acetic acid bacteria, contributing to the dough acidification and bread rheological and sensory characteristics. HPLC analyses revealed a higher concentration of lactic acid in the sourdough with Chlorella vulgaris. Regarding the rheological characteristics of the bread dough with 25% sourdough determined in a mixograph, a reduction in water absorption of the sourdough with C. vulgaris (42,0%) was observed, compared to the control sourdough with 44.4%. Technological analysis of the bread was performed based on texture, volume, colour, moisture, and water activity (aw). For this level of microalgal biomass in the bread dough (1% w/w), the C. vulgaris-enriched bread did not exhibited statistically different results in terms of firmness and volume, but showed lower values of moisture and aw compared to the control.
Descrição
Tese de mestrado, Microbiologia Aplicada, 2024, Universidade de Lisboa, Faculdade de Ciências
Palavras-chave
massa-mãe microbiota C. vulgaris Teses de mestrado - 2024