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Desenvolvimento e caracterização de uma massa-mãe elaborada a partir de trigo preto-amarelo. Impacto da panificação com massa-mãe nas propriedades e aptidão tecnológica dos pães
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Orientador(es)
Resumo(s)
Com o aumento das necessidades de mercado em pão de trigo mais saudável e
palatável, a incorporação de massa-mãe na sua produção voltou a generalizar-se.
Neste trabalho preparou-se uma massa-mãe a partir da variedade de trigo português
Preto-amarelo, medindo-se o seu pH e fazendo culturas microbiológicas ao longo do tempo.
Ao contrário do expectável, identificaram-se maioritariamente as leveduras Debaryomyces
maramus/Debaryomyces hansenii e Clavispora lusitaniae, as bactérias Pantoea sp./Pantoea
agglomerans e Pseudomonas poae (dia 0) e Ralstonia sp. (dias 2 e 11).
Com o objetivo de comparar as massas e pães levedados a partir da massa-mãe
preparada com trigo Preto-amarelo ou com levedura comercial, analisaram-se massas de pão
preparadas com a mesma farinha, usando dois valores de hidratação (56,25% e 66,67%),
quanto ao pH, acidez, textura e comportamento viscoelástico. A avaliação da qualidade
tecnológica dos pães obtidos baseou-se na acidez, textura, volume, cor, humidade e atividade
da água.
Como seria de esperar, o pH das massas fermentadas com massa-mãe foi inferior ao
das massas com levedura comercial, com valores que rondam 3,8, muito próximos do pH final
da massa-mãe.
Verificou-se que uma menor hidratação da farinha (56,25%) resultou num menor
tempo de desenvolvimento da massa, mas também numa menor estabilidade. Estas massas,
após fermentação, apresentaram maior estruturação (valores de G’ superiores) e valores de
firmeza superiores. As diferenças entre o comportamento reológico e a textura das massas
fermentadas com massa-mãe ou fermento industrial não são notórias.
Os pães fermentados naturalmente com esta massa-mãe, preparada com trigo Pretoamarelo,
apresentaram uma maior firmeza, menor volume do que os pães levedados a partir
do fermento de padeiro e uma maior velocidade de envelhecimento.
Os resultados obtidos permitem concluir que a panificação por métodos tradicionais
com massa-mãe tem um forte impacto nas propriedades reológicas das massas e na aptidão
tecnológica dos pães.
The increase in the market’s demand for healthier and more palatable wheat bread has made the incorporation of sourdough in breadmaking widespread again. In this study a sourdough starter was prepared using the traditional Portuguese variety of wheat Preto-amarelo, its pH was measured over time and its microbial diversity in different stages identified. Unexpectedly, the main microorganism species identified were the yeasts Debaryomyces maramus/Debaryomyces hansenii and Clavispora lusitaniae, the bacteria Pantoea sp./Pantoea agglomerans and Pseudomonas poae (day 0) and Ralstonia sp. (days 2 and 11). In order to compare doughs and breads fermented with the Preto-amarelo wheat sourdough starter and with baker’s yeast, fermented doughs with the same flour, two different hydration levels (56.25% and 66.67%) and sourdough starter or baker’s yeast were prepared, and their pH, acidity, texture and viscoelastic behaviour were analysed. The technological quality analysis of the breads was based on their acidity, texture, volume, colour, humidity and water activity. As expected, the doughs fermented with sourdough starter had lower pH, with values around 3.8, very close to the final pH value of the matured sourdough starter. It was observed that the lower flour hydration value (56.25%), led to a lower development time, but also to lower stability. These doughs, after fermentation, were also more structured (superior G’ values) and achieved higher firmness values. There were no noteworthy differences between the rheological behaviour and the texture of the doughs prepared with the sourdough starter and the baker’s yeast. The breads prepared with the Preto-amarelo wheat sourdough starter presented higher values of firmness and lower volume than the breads fermented using the baker’s yeast and presented higher aging velocity values. The results presented in this study allow us to infer that traditional breadmaking techniques using sourdough have a strong impact on rheologic properties of doughs and in the technological aptitude of breads.
The increase in the market’s demand for healthier and more palatable wheat bread has made the incorporation of sourdough in breadmaking widespread again. In this study a sourdough starter was prepared using the traditional Portuguese variety of wheat Preto-amarelo, its pH was measured over time and its microbial diversity in different stages identified. Unexpectedly, the main microorganism species identified were the yeasts Debaryomyces maramus/Debaryomyces hansenii and Clavispora lusitaniae, the bacteria Pantoea sp./Pantoea agglomerans and Pseudomonas poae (day 0) and Ralstonia sp. (days 2 and 11). In order to compare doughs and breads fermented with the Preto-amarelo wheat sourdough starter and with baker’s yeast, fermented doughs with the same flour, two different hydration levels (56.25% and 66.67%) and sourdough starter or baker’s yeast were prepared, and their pH, acidity, texture and viscoelastic behaviour were analysed. The technological quality analysis of the breads was based on their acidity, texture, volume, colour, humidity and water activity. As expected, the doughs fermented with sourdough starter had lower pH, with values around 3.8, very close to the final pH value of the matured sourdough starter. It was observed that the lower flour hydration value (56.25%), led to a lower development time, but also to lower stability. These doughs, after fermentation, were also more structured (superior G’ values) and achieved higher firmness values. There were no noteworthy differences between the rheological behaviour and the texture of the doughs prepared with the sourdough starter and the baker’s yeast. The breads prepared with the Preto-amarelo wheat sourdough starter presented higher values of firmness and lower volume than the breads fermented using the baker’s yeast and presented higher aging velocity values. The results presented in this study allow us to infer that traditional breadmaking techniques using sourdough have a strong impact on rheologic properties of doughs and in the technological aptitude of breads.
Descrição
Mestrado em Ciências Gastronómicas. Universidade de Lisboa, Instituto Superior de Agronomia. Nova School of Science & Technology
Palavras-chave
pão massa-mãe microbiologia reologia textura bread sourdough starter microbiology rheology texture
Contexto Educativo
Citação
Hourmat, S.I.M.C. Desenvolvimento e caracterização de uma massa-mãe elaborada a partir de trigo preto-amarelo. Impacto da panificação com massa-mãe nas propriedades e aptidão tecnológica dos pães. Lisboa: ISA-Universidade de Lisboa, 2022. Dissertação de Mestrado
Editora
Instituto Superior de Agronomia, Universidade de Lisboa