Production and Evaluation of Technological and Sensory Characteristics of Sourdough Breads With Cagaita (Eugenia dysenterica DC.)

Abstract

Bread making by sourdough is one of the oldest ways in which biotechnology in food processing. The objective of this work was the elaboration and characterization of bread using natural fermentation (sourdough) and addition of cagaita fruit. Four sourdough were prepared - whole and refined - with and without the addition of cagaita. The doughs were fed for 16 days and used as an inoculum for the bread fermentation. In addition, two standard formulations (whole and refined) were prepared, totaling six formulations. The sourdough obtained were evaluated for the lactic acid bacteria count and the breads for specific volume, humidity, total titratable acidity, pH, instrumental texture, water activity, slice image evaluation, antioxidant capacity and sensory evaluation. The results were submitted to analysis of variance (p <0.05) and, when significant, the differences determined by the Tukey test. The results of the sensory analysis were also submitted to Principal Component Analysis. Breads with sourdough had lower specific volumes and greater acidity compared to standard formulations. The use of wholemeal flour, sourdough and cagaita resulted in greater antioxidant capacities. The breads with cagaita had lower scores in the sensory evaluation, especially in the parameters of color, appearance, global impression and purchase intention, however, from the grades received, they can still be considered well accepted. The results showed that it is feasible to obtain bread from the use of acid dough and cagaita technology