Desenvolvimento de pão “Levain” a partir de mosto de uva.

Abstract

Bread doughs are prepared from a mixture of wheat flour, water, salt and yeast. In this work, the grape must, made with the healthy grape itself, was used instead of water, as it contains 70% to 85% of water.. When it comes into contact with the must and undergoes manual kneading, wheat flour has the almost exclusive property of producing a cohesive and viscoelastic mass as it contains gluten-forming proteins. The grape must in its composition, in addition to water has other substances such as sugar (fructose and glucose), natural yeasts, tannins, organic acids (tartaric, malic and citric, are the most important), mineral salts, vitamins and enzymes. The mixing process that the bread goes through, followed by fermentation steps is fundamental for a good development and final quality of the finished bread. The work aimed to prepare a natural fermentation bread, using “levain” yeast made from grape must obtained after the pressing process. The bread was made from a natural yeast, composed of 50% wheat flour and another 50% Niagara Rosada grape must. It was fed for 7 days until it was in ideal conditions for the final bread production. Soon after, the bread was prepared using natural yeast. The product acceptance analysis was 85% for consumers who would buy natural yeast bread, 6% of consumers had doubts about the product's durability and 9% of consumers would not buy the bread because it is not something they usually consume. same consumers said they would pay up to R$:15.00 for the product. The results of the sensory analysis were performed in order to mark the intensity of each of these perceptions, visual, olfactory and gustatory, where 0 represents zero intensity and 9 high intensity for the descriptors. The results show a good acceptance of the product as it presents sensory characteristics that are highly accessible to the human palate, acidity due to natural fermentation, sweetness due to yeasts, crispness due to caramelization and the presence of alveoli, in addition to the low cost, bringing an experience new to the consumer. It can be concluded then that it is possible to make a natural yeast based on pink grape must, and the production of the respective bread, having a consumer acceptance of 85%.