Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique

This study developed three sourdoughs using sugarcane, apple and grape as substrate. The fermentative activity and physicochemical, microbiological and sensory characteristics of the sourdoughs and breads were evaluated. Among the breads that were prepared using different sourdoughs, that which was made from grape sourdough presented high pH (4.30) and less acidity (2.99 mL 0.1N 100 g(-1)). The grape sourdough was selected for research because it presented the highest fermentation volume and because it was the most preferred in the sensory analysis. The aerobic lactic acid bacteria count at 30 degrees C was 7.52 log CFU g(-1) and yeast count was 7.62 log CFU g(-1). After one year of cultivation, the aerobic lactic acid bacteria increased by 1.34 logarithmic cycles at a temperature of 30 degrees C and the yeasts were reduced by 0.61 logarithmic cycles. The results of this study indicate that the use of different substrates in the preparation of sourdoughs provides breads with different sensory characteristics. Although it is an old process, the application of the spontaneous fermentation technique in bread making is still much used in view of the demand for products with the specific characteristics of this type of fermentation.