Aplicação tecnológica de fermentação natural adicionada de kombucha em pães como modelo experimental

With the growing demand for natural products with health benefits, the need for innovations and development in bakery products is highlighted. Bread produced by a type of fermentation, called sourdough, offers benefits, since this fermentation is known to have a more significant impact on increasing the availability of phytochemicals. Natural sourdough fermentation is quite feasible for producing bread with higher nutritional quality. In addition, sourdough helps in the digestion and bioavailability of some nutrients. In this study, the breads produced through three mixtures of sourdough (control, sourdough + 2% kombucha and sourdough + 8% kombucha) were analyzed, in addition to the standard fermentation. For sourdough production, analytical determinations of specific volume, color, water activity, texture profile and reofermentometer test were performed. Texture parameters (firmness and elasticity) and the specific volume of the four formulations developed were evaluated. Checking the results of the analyzes carried out, it can be said that the breads of the four mixtures with standardized formulations with sourdough and kombucha, obtained good results. Brazilian Journal of Development Braz. J. of Develop., Curitiba, v. 6, n. 4, p.18576-18593, apr. 2020. ISSN 2525-8761 18578